An important spice, Pimenta dioica (Linn.) Merill: A Review

Authors

  • Priya S Rao Department of Pharmacognosy, C. U Shah College of Pharmacy & Research, Wadhwan, Gujarat
  • Sheth Navinchandra Department of Pharmaceutical Sciences, Saurashtra University, Rajkot, Gujarat
  • KN Jayaveera Department of Chemistry, JNTU, Anantapur, Andhra Pradesh

DOI:

https://doi.org/10.3329/icpj.v1i8.11255

Keywords:

Allspice, Myrtaceae, Eugenol, Essential oil, Pimento, Jamaican pepper tree

Abstract

Pimenta dioica (Linn.) Merill. Family: Myrtaceae, well known for its berries called Pimento, has been used as an important spice since time immemorial, for its culinary as well as medicinal qualities. It is also known as Allspice due to its intricate aroma which is a medley of aroma from spices such as Clove, Nutmeg and Cinnamon. In India, the leaves of Pimenta are used to flavor rice which gives it a typical aroma. Traditional culinary practice uses the dried berries for marinating meat. Various compounds have been isolated from the plant which belong to categories like phenylpropanoids, tannins, glycosides and essential oil. The present article is a humble effort to study the work done till date on this important spice.

DOI: http://dx.doi.org/10.3329/icpj.v1i8.11255

International Current Pharmaceutical Journal 2012, 1(8): 221-225

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Published

2012-07-05

How to Cite

Rao, P. S., Navinchandra, S., & Jayaveera, K. (2012). An important spice, Pimenta dioica (Linn.) Merill: A Review. International Current Pharmaceutical Journal, 1(8), 221–225. https://doi.org/10.3329/icpj.v1i8.11255

Issue

Vol. 1 No. 8 (2012)

Section

Review Articles

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