Spices, allspice, ground
Whole food · Spices and Herbs
Photo: Wikipedia
Ground allspice is the dried, ground berry of the Pimenta dioica tree, delivering a complex, aromatic flavor profile that masterfully blends notes of cinnamon, nutmeg, and cloves into one potent spice. Its fine, brown powder texture is intensely fragrant, and nutritionally, it is remarkably dense in dietary fiber, offering over 21 grams per 100 grams, while providing a moderate caloric load primarily from carbohydrates.
Calorie split: 6% protein · 74% carbs · 20% fat
↓ Full nutrition💚 Why it's loved
People love allspice for its singular, warm, and versatile flavor that simplifies spice blends while adding profound depth to both sweet and savory dishes. It is a cornerstone of Caribbean and Latin American cuisines, evoking a sense of comfort and tradition in everything from jerk seasoning to holiday baking.
⚠️ Watch-outs & how to enjoy it better
The intense, concentrated flavor of ground allspice can easily overpower a dish if used excessively, leading to a bitter or medicinal taste. To counteract this, use it sparingly (start with 1/4 teaspoon per 4 servings) and pair it with fatty or protein-rich ingredients like meat or coconut milk, which mellow its sharpness and create a balanced flavor profile.
Key benefits
- Exceptionally high in dietary fiber (21.6g per 100g)
- Rich source of manganese and copper
- Contains potent antioxidant compounds like eugenol
- Adds complex flavor without added sugar or salt
- May support digestive health due to fiber content
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite its name, allspice is not a blend of spices; it is the single dried berry of the Pimenta dioica tree, native to the Caribbean, and was named by early European explorers because its flavor profile closely resembles a combination of cinnamon, nutmeg, and cloves.
Full nutrition (USDA data · scales with serving)
| Water | 8.5 g |
| Energy | 263 kcal |
| Energy | 1099 kj |
| Protein | 6.1 g |
| Total lipid (fat) | 8.7 g |
| Ash | 4.7 g |
| Carbohydrate, by difference | 72.1 g |
| Fiber, total dietary | 21.6 g |
| Calcium, Ca | 661 mg |
| Iron, Fe | 7.1 mg |
| Magnesium, Mg | 135 mg |
| Phosphorus, P | 113 mg |
| Potassium, K | 1044 mg |
| Sodium, Na | 77.0 mg |
| Zinc, Zn | 1.0 mg |
| Copper, Cu | 0.55 mg |
| Manganese, Mn | 2.9 mg |
| Selenium, Se | 2.7 ug |
| Vitamin C, total ascorbic acid | 39.2 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.06 mg |
| Niacin | 2.9 mg |
| Vitamin B-6 | 0.21 mg |
| Folate, total | 36.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 36.0 ug |
| Folate, DFE | 36.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 27.0 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 540 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 0.49 g |
| SFA 18:0 | 2.0 g |
| Fatty acids, total monounsaturated | 0.66 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.66 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.4 g |
| PUFA 18:2 | 2.3 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
| Phytosterols | 61.0 mg |
Amino acid profile (per 100g)
Estimated from Spices, garlic powder — USDA does not publish this profile for Spices.
| Tryptophan | 0.12 g |
| Threonine | 0.37 g |
| Isoleucine | 0.41 g |
| Leucine | 0.73 g |
| Lysine | 0.77 g |
| Methionine | 0.11 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.53 g |
| Tyrosine | 0.45 g |
| Valine | 0.67 g |
| Arginine | 3.4 g |
| Histidine | 0.26 g |
| Alanine | 0.48 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.7 g |
| Glycine | 0.53 g |
| Proline | 1.4 g |
| Serine | 0.51 g |
| Hydroxyproline | 0.00 g |
FAQ
What does ground allspice taste like?
Ground allspice has a warm, aromatic flavor that combines the tastes of cinnamon, nutmeg, and cloves, with a slightly peppery and sweet undertone.
How should I store ground allspice?
Store ground allspice in a cool, dark place in an airtight container to preserve its flavor and potency; it typically retains its best quality for about 1-2 years.
Can I use allspice in sweet dishes?
Yes, allspice is excellent in sweet dishes like pumpkin pie, gingerbread, and fruit compotes, where its warm, spicy notes complement the sweetness.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.63 kcal/g · 9% calories from protein · 21.6 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.07 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.