What are its benefits?

In addition to adding flavor to foods, allspice is one of the top spices known to kill food-borne bacteria and fungi. Allspice also contains a large amount of phenols, which have antioxidant properties. Research has shown that two compounds isolated from allspice, eugenol and gallic acid, have some antitumor properties on human cancer cells.

What is it?

Allspice comes from the unripe, dried berries of the Pimenta dioica tree, a tropical evergreen native to Central America and the West Indies. Its spicy, somewhat sweet flavor is similar to cloves, nutmeg, and cinnamon. Allspice contains phenols, and it is an excellent source of manganese, calcium, iron, vitamin B5, copper, gallic acid, quercetin, and ericifolin.