• Denys J. Charles


Allspice is a small, dioecious evergreen tree belonging to the myrtle family and is widely cultivated in Jamaica, Cuba, and Central America. This chapter describes the botany, history, producing regions, flavor and aroma, parts used, and active constituents. The chapter also highlights the uses of allspice in different recipes around the world. Allspice is an essential component of the liqueurs Chartreuse and Benedictine. It has anesthetic, analgesic, antiseptic, carminative, bactericidal, fungicidal, and antioxidant properties. Finally the medicinal uses, functional properties, and antioxidant properties of allspice are discussed in great detail.


Gallic Acid Radical Scavenge Activity Yersinia Enterocolitica Methyl Eugenol Nematicidal Activity 
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Copyright information

© Springer Science+Business Media New York 2012

Authors and Affiliations

  • Denys J. Charles
    • 1
  1. 1.Frontier Natural Products Co-opNorwayUSA

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