Allspice comes from the dried, unripe berries of the *Pimenta dioica* plant. Cooks and chefs prize it as a flavoring agent. Traditional practices also rely on it to support digestion. The constituent eugenol shows antioxidant properties in some laboratory work, though direct clinical evidence remains thin.
Most people enjoy allspice in food or steep it as tea. Supplement makers sell it in several extract forms with dosage varying widely across products.
Whole food amounts are generally safe. Anyone considering a concentrated extract should speak with a healthcare professional first.