Allspice essential oil is dominated by eugenol (65-80%), the same phenylpropanoid that defines clove oil, alongside methyl eugenol and beta-caryophyllene. A study of Pimenta dioica EO demonstrated potent antibacterial activity against eight Gram-positive and Gram-negative food-borne pathogens via membrane disruption, with additional anti-quorum-sensing activity that suppresses bacterial virulence.^[1] A broader pharmacological review of P. dioica confirms antifungal, antioxidant, and anti-inflammatory properties across the plant's bioactive fractions.^[2]