Scent: Sweet, warm, peppery, balmy-spicy balsamic body note with a clean fresh top note.
Aromatherapy: Calms the nerves, helps to remove tension and stress; promotes a restful sleep. Effective use for bronchitis, congested coughs and chills.
Skin/bodycare: Warming and purifying; improves circulation. Improves digestion, relieves flatulence and nausea. Loosens tight and fatigue muscles, lessens pain of joints.
Blends well with: Ginger, geranium, lavender, patchouli, neroli, ylang ylang, oriental and spicy bases.
Precautions:
People with dry or sensitive skin may require additional carrier oil when applying allspice CO2 extract topically.
Dermal irritant.
High eugenol compounds found in Allspice irritates the mucous membranes.
Please use in low dilutions only.
Allspice is an evergreen tree indigenous to the West Indies and South America. The tree grows to a height of about 9–21 meters, has light-green leathery leaves and small white flowers followed by green berries that turn brown when mature. The aromatic berries become black after being dried. The male and female flowers are on different trees.
It is the only known spice grown solely in the Western Hemisphere and it was the 16th century Spanish explorers who brought them back to Spain and it found its way to other parts of Europe and Britain. Its genus name comes from Spanish explorers who confused allspice berries with peppercorns. The common name comes from its aroma itself, as allspice berries smell like a combination of cloves, cinnamon, nutmeg and ginger.
The berries have been traditionally used for digestive problems, easing muscle and joint pains. Medicinally used in massage oils for chest infections, and for severe muscle spasm to restore mobility quickly, and also for extreme chills and colds. Allspice CO2 extract is one of the key star ingredient used for VIZU's MUSCLE CARE
herbal remedy, which is specially formulated for all athletes and professional sportsmen. 250g of dried allspice berries are needed to produce 10ml of allspice berry CO2 extract.
Herbal Folk Tradition
Allspice is most often associated with Carribean and northern European cuisine. It is used whole in marinades, curries, soups, braised dishes, pickled dishes, and spice blends. Ground allspice is used in baked goods, desserts and with grains.
In Latin America, before the fifteenth century, all-spice was used as a seasoning and to embalm the dead. In Guatemala, crushed allspice berries are applied to painful muscles and joints.
Disclaimer: Materials herein are derived from institutes, journals, textbooks, research documents etc. Vizü cannot be held responsible for the validity of the information contained in any reference noted herein, nor for the misuse of information or any adverse effects by use of any stated material presented. Information is shared for educational purposes only. Vizü makes neither medical claim, nor intends to prevent, diagnose, treat or cure medical conditions. Readers must do their own additional research concerning the safety and usage of any oils; or consult your own physician regarding the applicability of any opinions or recommendations with respect to your symptoms or medical condition. Vizü is not liable for any injury, loss, damage or expenses suffered by the customers upon using of the products or if caused by the negligence of the customers.
