Allspice is a “New World” spice that comes from the unripe fruit of a tree indigenous to the West Indies and Central America. The name allspice relates to its strong aroma which suggests a combination of cinnamon, clove, nutmeg and pepper.   

Important phytochemicals 

Antioxidants: Eugenol, methyleugenol, myrcene, proanthocyanidins, quercetin, salicylates, terpenes.
Others: Chavicol, cinnamaldehyde, limonene    

Medicinal Properties 

Among the spices, allspice has one of the highest concentrations of important antioxidants like proanthocyanidins that help protect against a range of diseases, including cardiovascular disease, cancer and neuro-degenerative conditions.