Tabasco pepper (Pimenta dioica L. Merril), special aroma and flavor from southeast Mexico for the world

Abstract

The various spices that man has cultivated throughout history have seasoned his food and shaped the culinary customs and habits of people. This is the case of Tabasco pepper, which has been used since pre-Hispanic times and originated in Mesoamerica. This pepper, also known as Allspice, is the fruit of the Pimenta dioica (L.) Merril tree; its fruits are harvested, dried, and marketed for use in national and international cuisine. Its aroma and flavor evoke a mixture of clove, juniper, cinnamon, and black pepper, which is why it is known as Allspice. These attributes are due to the presence of a wide variety of volatile compounds that give it its characteristic aroma and flavor notes. These compounds are not only found in the fruit but also in the tree's leaves and can be extracted in the form of essential oil. This essential oil is widely used commercially in the food, cosmetics, and aromatherapy industries, not only for its flavor and aroma but also for its antioxidant, antimicrobial, and anticarcinogenic properties. Small-scale agribusinesses often use hydrodistillation to obtain these essential oils, which are economical and attractive. However, oil yields and quality can vary depending on many factors; therefore, it is very important to properly control processing conditions to obtain high-quality essential oil with yields that ensure economically viable use. This work aims to provide information on the history, cultivation, and uses of Tabasco pepper, as well as to propose and analyze an attractive alternative for the comprehensive use of this crop.