Allspices (Kababchini) are used as suitable flavor enhancing factor, coloring agent and preservative in culinary arena. It is named so as its aroma combines the smell of different spices like black pepper, nutmeg, cinnamon and clove. These whole spices act as good substitute of all the above mentioned spices. Strong smell and flavor of these spices have made kababchini an integral part of special cuisine like Awadhi. Apart from its culinary application, Allspices (Kababchini) are well known for their antioxidant enriched content, analgesic and anesthetic attribute.