The deciduous bush Carolina allspice (Calycanthus floridus), also called sweetshrub, is grown mainly for its attractive, fragrant, dark red, spiderlike flowers in late spring to midsummer. The pointed, grayish brown seed capsules that follow are filled with russet dark brown colored seeds. Carolina allspice is not the source for the culinary spice called allspice or Jamaican pepper, which comes from a tropical tree native to the Caribbean. In fact, the aromatic seeds of any garden shrub belonging to the botanical genus Calycanthus should not be eaten, including the western or California spicebush, Calycanthus occidentalis.
Toxicity
Do not grind up the seeds of Carolina allspice with the intention to use as a kitchen spice. The seeds contain toxic alkaloids, including calycanthin. Although not usually toxic to humans in small doses, consumption of a large number of Carolina allspice seeds does cause elevated blood pressure or convulsions. The effects of a small dose of crushed seeds will be more pronounced on children or adults with smaller body mass.
Herbal Uses
Abandon the use of Carolina allspice seeds except to propagate new seedling plants. Traditionally, a bark infusion is used to treat urinary tract and kidney problems. The leaves, roots or bark of the shrub may be dried and used as a substitute for cinnamon. The aromatic oils in the foliage, which smell mildly of camphor, can be used to repel insects, comprise a perfume or as a disinfectant. Crushed Carolina allspice seeds may be used to scent potpourri or sachets.
Growing Carolina Allspice
Grow Carolina allspice shrubs in U.S. Department of Agriculture plant hardiness zones 5 though 9a. It is not a tropical plant. It grows best in deep, fertile soils with lots of organic matter. Plant in a non-alkaline, moist, well-drained soil for best growth, but Carolina allspice does demonstrate good drought tolerance once the root system is established. This woodland bush grows best in partial sun to partial shade.
True Allspice
The sweet allspice of kitchen fame comes from the partially ripe berries of a tropical tree with botanical name Pimenta dioica. Slowly maturing to a small, upright and open-branched tree, its aromatic leaves are evergreen. The crushed berries smell and taste like a blend of black pepper, cinnamon, cloves and nutmeg. Grow it outdoors only in frost-free regions, such as USDA zones 10 and warmer, in full to partial sun in a moist, well-drained sandy soil with organic matter.
Tags: Carolina allspice, allspice seeds, Carolina allspice seeds, comes from, grows best, moist well-drained, organic matter