Clove and Allspice

Tree spices included in this chapter are clove (Syzygium aromaticum) and allspice (Pimenta dioica). Clove is one of the most widely used spices, which has been traded globally from ancient times. More variability of the crop exists in Indonesia, especially in the Moluccas Islands. The self-pollinated nature of the crop is one cause for the limited variability. The main objective of the crop improvement program in clove is to breed trees of dwarf, bushy, early-bearing nature with bold buds and high oil content. Volatile oil can be extracted from the clove’s leaf, stem, and buds. The major component of the volatile oil is a phenol, known as eugenol, which is responsible for its functional properties. The clove essential oil is generally recognized as safe substance when consumed in concentrations lower than 1500 mg/kg. Aspects of propagation, crop management, and plant protection are discussed in detail, followed by a short review of the harvest and postharvest operations. Advances made in the pharmacological applications of clove too are reviewed. Allspice is an important tree spice used mainly in Caribbean, American, and European countries, and less commonly in the cuisines of other countries. The name “allspice” was coined in 1621 in England because of the belief that this spice has a combined flavor of several spices, notably clove, cinnamon, and nutmeg. In India, allspice is cultivated only in the hill areas of the Kanyakumari district of Tamil Nadu and to some extent in the Wayanad and Idukki districts of Kerala and sparingly in the higher elevation districts (North Canara, Chikmagalur, and Coorg districts) of Karnataka. The plant is polygamodioecious in nature, which makes it difficult for identification of functional male and female trees until they come to bearing. The available information on the botany, chemistry, genetic resources, crop management, and other aspects of the crop are briefly discussed here. Much literature is available on clove and allspice, which are used globally and specially in the continental cuisine.