Abstract
To study the chemical variability in spices grown in different islands of India, clove and nutmeg samples were collected from both Andaman and Nicobar groups of islands situated in the Bay of Bengal. Essential oils were extracted and profiling was carried out which revealed considerable variations among the collections for essential oil content as well as composition. P-Eugenol was observed in island-grown clove samples in the range of 59.895 to 76.059%, whereas, β-Caryophyllene and Eugenyl acetate were other important constituents of oil. In case of nutmeg, Myristicin, the hallucinogenic compound, was present in the range of 7.070 to 20.331%. Considering the quality of island-grown spices, these crops could be recommended as profitable intercrops in the existing plantations in the islands.
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