Allspice

Scientific Name(s): Pimenta dioica (L.) Merr.
Common Name(s): Allspice, Clove pepper, Jamaica pepper, Pimenta, Pimento

Medically reviewed by Drugs.com. Last updated on Jun 28, 2021.

Clinical Overview

Use

Apart from use for spices and fragrance, allspice has been used traditionally for various GI complaints, rheumatism, and neuralgia. Extracts demonstrate antimicrobial properties; however, clinical studies are lacking.

Dosing

There are no clinical applications for P. dioica or clinical evidence to provide dosing recommendations.

Contraindications

Contraindications have not yet been identified.

Pregnancy/Lactation

GRAS (generally recognized as safe) when used as food. Ingestion in excess of amounts found in food should be avoided because safety and efficacy are unproven.

Interactions

None well documented.

Adverse Reactions

Allspice can irritate mucosa. Clinical studies are lacking.

Toxicology

Allspice is not generally associated with toxicity, but eugenol can be toxic in high concentrations. Ingestion of extracts may produce toxicity and affect the CNS.

Scientific Family

• Myrtaceae (myrtle)

Botany

P. dioica is a sturdy perennial tree that grows to 13 m. It has leathery, oblong leaves and is native to the West Indies, Central America, and Mexico. Dried, full-grown but unripe fruit and leaves are used medicinally. Commercially available allspice powder consists of the whole ground, dried fruit. Synonyms include Pulmonaria officinalis Lindl., Pimenta pimenta (L.) Karst., Pimenta vulgaris Lindl., and Myrtus dioica and Myrtus pimenta. The plant should not be confused with Lippia sidoides, commonly called "alecrim-pimenta" in Brazil.Botelho 2007, Duke 2002, Leung 2003, USDA 2011

History

Allspice is used as a food flavoring, odor reminiscent of a combination of cloves, cinnamon, and nutmeg. It has also been used in cosmetics and toothpastes. Allspice has been used medicinally as a tonic, purgative, carminative, and antidiarrheal, as well as for rheumatism, neuralgia, and stomachache.Duke 2002

Chemistry

Allspice berries contain between 1% and 4% of a volatile oil, which contains between 60% and 80% eugenol and eugenol methyl ether (40% to 45%). The leaf oil contains more eugenol (up to 96%) and is similar in composition to clove leaf oil. Allspice oil also contains cineole, levophellandrene, caryophyllene, and palmitic acid. Enzymes released after harvesting appear to be responsible for producing many of the volatile components from chemical precursors. Small amounts of resin, tannic acid, and an acrid fixed oil are present. Other phenolic glycosides and flavonoids have been identified in the berries. Gas chromatography has been used to describe the chemical composition of the essential oil.Duke 2002, Kikuzaki 2008, Leung 2003, Martinez-Velazquez 2011, Padmakumari 2011

Uses and Pharmacology

Any pharmacologic activity associated with the plant is most likely caused by the presence of eugenol; however, clinical studies are lacking.Duke 2002 Antioxidant properties have been described for allspice, but studies evaluating this property in clinical applications are also lacking.Kikuzaki 2008, Padmakumari 2011, Tsai 2007

Antimicrobial effects

Animal data

Allspice es...