Pimenta dioica | Family: Myrtaceae | Combined Flavour of Clove, Cinnamon & Nutmeg
Allspice
Multi-Spice Flavour Profile
Native to Caribbean
Rich in Eugenol
Dried Unripe Berry Spice
Allspice (Pimenta dioica (L.) Merr.) (Family: Myrtaceae) is so named because its flavour resembles a combination of clove, cinnamon, and nutmeg. It is obtained from the dried unripe berries (fruits) of an evergreen tree native to the Caribbean, Central America, and southern Mexico. It is the only major spice grown exclusively in the Western Hemisphere.
Jamaica is the world's leading producer and exporter of allspice. In India, allspice is cultivated in Kerala. The dried berries are used as a whole spice, ground powder, or for essential oil and oleoresin extraction. The essential oil, rich in eugenol, has antibacterial, antifungal, and analgesic properties similar to clove oil.
Health Benefits
- Analgesic and anaesthetic properties (eugenol)
- Antifungal and antibacterial activity
- Aids digestion and relieves flatulence
- Anti-inflammatory compounds
- Traditional use in treating arthritis pain
Industrial Uses
- Used in pickling, sausages, and meat products
- Key ingredient in Jamaican jerk seasoning
- Essential oil used in perfumery and cosmetics
- Flavouring in liqueurs and Benedictine
- Natural dental and pharmaceutical preparations
Cultivation
- Tropical evergreen tree (7-10 m tall)
- Dioecious species - male and female trees separate
- Requires hot, humid climate and well-drained soil
- Berries harvested when fully grown but still unripe
- Kerala cultivates in India; Jamaica is the largest producer
Active Compounds
- Eugenol - 65-80% of essential oil
- Caryophyllene - anti-inflammatory
- Methyl eugenol and 1,8-cineole
- Terpinen-4-ol - antimicrobial activity