💎 Key Nutrients
What Is Spices, allspice, ground? Origin and Varieties
Ground allspice comes from the dried unripe berries of Pimenta dioica, a tropical evergreen tree native to the Greater Antilles, southern Mexico, and Central America. European explorers first encountered the spice in Jamaica, where it was mistaken for black pepper due to its appearance and pungent aroma, coining the name “allspice” because its flavor combines elements reminiscent of cloves, cinnamon, and nutmeg. (ScienceDirect) Pimenta dioica belongs to the Myrtaceae family, and its cultivation is concentrated in tropical climates where the trees thrive in warm, humid conditions with well-drained soils. The berries are harvested green and sun-dried, turning a reddish-brown color that signifies their readiness for use. Once dried, the berries can be used whole or ground into a fine powder. Whole berries retain their volatile oil content longer, while the ground form releases flavor more quickly but loses potency faster due to the larger surface area exposed to air. (ScienceDirect) Historically, allspice has been used in culinary traditions across the Caribbean, Europe, and the Middle East, enhancing both sweet and savory dishes. In Jamaican cuisine, it is an essential component of jerk seasoning, pairing perfectly with thyme, Scotch bonnet peppers, and garlic. In European baking, ground allspice lends warmth to gingerbread, spice cakes, and apple desserts. Beyond cooking, allspice has been valued in traditional medicine for its digestive, carminative, and aromatic properties, attributed to compounds such as eugenol and polyphenols. (ScienceDirect) Varietally, allspice does not have widely marketed subspecies akin to chili peppers or cinnamon varieties. Instead, quality and aromatic intensity depend on cultivation conditions and age, with freshly ground spice providing more vibrant flavor than older, pre-ground jars that may have been stored improperly. Collectors and spice merchants sometimes differentiate product by origin, noting that Jamaican allspice often has a richer aromatic profile due to optimal growing conditions and traditional drying techniques.
Nutrition Profile: A Detailed Breakdown
Ground allspice offers minimal calories while providing trace micronutrients and a rich profile of bioactive compounds. Per 1 tbsp (6g), it contains 16 kcal, 1.3g of dietary fiber, 40mg of calcium, 2.4mg of vitamin C, and 0.42mg of iron—amounts that contribute modestly to daily intake when used as a spice. (CloudCookbook) Most of the energy in allspice comes from carbohydrates, primarily in the form of non-digestible fiber, which supports digestive health and contributes to satiety even in small quantities. The fat content is low (0.52g per tbsp), and there is negligible protein. While the macro profile might seem insignificant on its own, many of the nutritional and health values of allspice derive from its phytochemical constituents rather than calories or macronutrients. (CloudCookbook) A standout micronutrient is calcium, providing about 4% of the daily value per tablespoon, which is notable in a spice. Calcium plays a critical role in bone mineralization and cellular signaling. Meanwhile, allspice supplies small amounts of vitamin C, an antioxidant that supports immune function and collagen synthesis, and iron, essential for oxygen transport in the blood. (CloudCookbook) In comparison to similar spices such as cinnamon or nutmeg, allspice provides a comparable antioxidant profile due to shared phenolic compounds but often exceeds them in manganese and eugenol content, which are key to its distinct flavor and bioactivity. The compound eugenol, present in high concentrations, accounts for much of allspice’s aromatic and antioxidant characteristics, overlapping with clove’s chemistry. This phenolic compound contributes to free radical scavenging activity in vitro, aligning with observations that spices rich in polyphenols help attenuate oxidative stress pathways. (Alibaba调味品) It’s important to note that spices like allspice are consumed in small amounts, so while nutrient contributions might seem minimal per serving, their bioactive compounds exhibit effects at doses lower than those needed to influence caloric intake directly. This makes them valuable additions in a holistic dietary pattern focused not just on macronutrients but on phytochemical diversity and antioxidant support.
Evidence-Based Health Benefits
Allspice has long been used in traditional medicine and increasingly studied for its health-promoting properties, largely attributable to bioactive compounds such as eugenol, quercetin, and gallic acid. (Biology Insights) 1. Anti-inflammatory effects: Eugenol, the dominant volatile oil in allspice, has demonstrated anti-inflammatory properties in laboratory settings by inhibiting pathways like COX-2, a key enzyme in inflammation signaling. This suggests that incorporating allspice in foods may support reduced inflammatory responses in the body when part of a pattern rich in anti-inflammatory foods. (Biology Insights) 2. Antioxidant activity: Phenolic compounds in allspice, including quercetin and gallic acid, exhibit radical-scavenging activities in vitro, neutralizing free radicals that contribute to oxidative stress. Although human clinical trials are limited, these antioxidant activities align with broader evidence that polyphenol-rich spices support cellular resilience against oxidative damage. (ScienceDirect) 3. Digestive support: Traditionally, allspice has been used to ease gastrointestinal discomfort. Compounds like eugenol possess carminative properties, helping relax smooth muscle in the digestive tract, which may alleviate bloating, gas, and indigestion when consumed in culinary amounts. (Biology Insights) 4. Potential antimicrobial effects: Research on allspice extracts indicates activity against bacteria and yeast, including E. coli, Salmonella, and Candida albicans, driven by compounds that disrupt microbial membranes. This antimicrobial profile supports traditional use of spices for food preservation and suggests a potential role in enhancing food safety, though these effects are context-dependent and not a substitute for proper food hygiene. (Biology Insights) 5. Pain relief and neural support: Eugenol has also been studied for analgesic effects, providing mild pain relief in contexts such as muscle ache and tooth discomfort. Its mechanism involves modulation of inflammatory markers and neuronal pathways involved in pain sensation. (RxList) While emerging research continues to explore these areas, clinical evidence in humans remains limited. Most data come from in vitro or animal models, highlighting the need for controlled human trials to better quantify effects and establish therapeutic doses. Nevertheless, the existing evidence supports the traditional inclusion of allspice in diets for antioxidant and digestive benefits, particularly when combined with a wide variety of whole foods.
Potential Risks and Who Should Be Careful
Although ground allspice is generally safe when used as a kitchen spice, there are considerations and potential risks to be aware of, especially when consumed in amounts beyond typical culinary use. (RxList) 1. Blood‑thinning interactions: Eugenol can slow blood clotting, so individuals taking anticoagulant or antiplatelet medications (e.g., warfarin, aspirin) should be cautious. Combined effects may increase bruising or bleeding risk; consult your healthcare provider before increasing intake or using concentrated forms. (RxList) 2. Gastrointestinal sensitivity: In some individuals, especially those with sensitive GI tracts, large amounts of allspice can cause stomach discomfort or irritation. It’s best to introduce it gradually and in small quantities as part of food. (WebMD) 3. Allergic reactions: Though rare for spices, allergic responses can occur, producing symptoms such as itching, swelling, or respiratory irritation. Those with spice allergies should avoid allspice. (Discover Real Food in Texas) 4. Pregnancy and breastfeeding: There is limited data on the effects of high-dose consumption or supplements during pregnancy and lactation. Ground allspice used in food amounts is generally considered safe, but therapeutic doses or concentrated extracts should be avoided unless advised by a healthcare professional. (RxList) 5. Overconsumption: Extremely large doses of eugenol have been associated with liver toxicity in animal studies; this underscores the importance of keeping intake within culinary levels and avoiding concentrated supplements. (RxList)(植物药学杂志) In summary, while typical culinary use is safe for most people, individuals with clotting disorders, spice sensitivities, or those on specific medications should consult a healthcare provider. Always prioritize food‑based consumption over concentrated extracts unless under professional guidance.
❤️ Health Benefits
Supports antioxidant defenses
Compounds like eugenol and quercetin neutralize free radicals, reducing oxidative stress.
Evidence: moderate (in vitro evidence)May reduce inflammation
Eugenol inhibits inflammatory enzymes like COX-2, associated with inflammation pathways.
Evidence: preliminaryDigestive aid
Carminative action relaxes smooth muscle in the GI tract, easing gas and bloating.
Evidence: traditional evidence⚖️ Comparisons
Vs. Cinnamon
Both spices have antioxidant phenolics, but allspice’s eugenol contributes a distinct clove‑like profile not found in cinnamon.
Vs. Nutmeg
Nutmeg has a sweeter, richer profile, while allspice offers sharper, clove‑like warmth with similar antioxidant properties.
🧊 Storage Guide
⚠️ Signs of
Spoilage:
- smell: weak or musty aroma
- visual: dull color, clumping from moisture
- texture: hard clumps instead of loose powder
- when to discard: mold growth, off‑smell
👥 Special Considerations
elderly
Why: Small amounts can enhance flavor without adding calories.
Recommendation: Include in diet for variety
athletes
Why: Low calories and antioxidant support without affecting performance.
Recommendation: Use as flavor enhancer
children
Why: Flavorful spice but strong taste may be too intense for some children.
Recommendation: Use in cooking sparingly
pregnancy
Why: Limited data on concentrated use; food amounts are generally considered safe.
Recommendation: Safe in culinary amounts
breastfeeding
Why: No evidence of risk at culinary doses.
Recommendation: Use normally in foods
🔬 Detailed Nutrition Profile (USDA)
Common Portions
1.00 tsp
(1.90g)
1.00 tbsp
(6.00g)
1.00 tsp
(1.90g)
1.00 tbsp
(6.00g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 8.4600 | g |
| Energy | 263.0000 | kcal |
| Energy | 1099.0000 | kJ |
| Protein | 6.0900 | g |
| Total lipid (fat) | 8.6900 | g |
| Ash | 4.6500 | g |
| Carbohydrate, by difference | 72.1200 | g |
| Fiber, total dietary | 21.6000 | g |
| Calcium, Ca | 661.0000 | mg |
| Iron, Fe | 7.0600 | mg |
| Magnesium, Mg | 135.0000 | mg |
| Phosphorus, P | 113.0000 | mg |
| Potassium, K | 1044.0000 | mg |
| Sodium, Na | 77.0000 | mg |
| Zinc, Zn | 1.0100 | mg |
| Copper, Cu | 0.5530 | mg |
| Manganese, Mn | 2.9430 | mg |
| Selenium, Se | 2.7000 | µg |
| Vitamin C, total ascorbic acid | 39.2000 | mg |
| Thiamin | 0.1010 | mg |
| Riboflavin | 0.0630 | mg |
| Niacin | 2.8600 | mg |
| Vitamin B-6 | 0.2100 | mg |
| Folate, total | 36.0000 | µg |
| Folic acid | 0.0000 | µg |
| Folate, food | 36.0000 | µg |
| Folate, DFE | 36.0000 | µg |
| Vitamin B-12 | 0.0000 | µg |
| Vitamin A, RAE | 27.0000 | µg |
| Retinol | 0.0000 | µg |
| Vitamin A, IU | 540.0000 | IU |
| Vitamin D (D2 + D3), International Units | 0.0000 | IU |
| Vitamin D (D2 + D3) | 0.0000 | µg |
| Fatty acids, total saturated | 2.5500 | g |
| SFA 4:0 | 0.0000 | g |
| SFA 6:0 | 0.0000 | g |
| SFA 8:0 | 0.0000 | g |
| SFA 10:0 | 0.0000 | g |
| SFA 12:0 | 0.0000 | g |
| SFA 14:0 | 0.0200 | g |
| SFA 16:0 | 0.4900 | g |
| SFA 18:0 | 1.9900 | g |
| Fatty acids, total monounsaturated | 0.6600 | g |
| MUFA 16:1 | 0.0000 | g |
| MUFA 18:1 | 0.6600 | g |
| MUFA 20:1 | 0.0000 | g |
| MUFA 22:1 | 0.0000 | g |
| Fatty acids, total polyunsaturated | 2.3600 | g |
| PUFA 18:2 | 2.2900 | g |
| PUFA 18:3 | 0.0700 | g |
| PUFA 18:4 | 0.0000 | g |
| PUFA 20:4 | 0.0000 | g |
| PUFA 20:5 n-3 (EPA) | 0.0000 | g |
| PUFA 22:5 n-3 (DPA) | 0.0000 | g |
| PUFA 22:6 n-3 (DHA) | 0.0000 | g |
| Fatty acids, total trans | 0.0000 | g |
| Cholesterol | 0.0000 | mg |
| Phytosterols | 61.0000 | mg |
| Alcohol, ethyl | 0.0000 | g |
| Caffeine | 0.0000 | mg |
| Theobromine | 0.0000 | mg |
Source: USDA FoodData Central (FDC ID: 171315)
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