Good source
Niacin
2.90 mg · 18% DV target
A warm and aromatic dried berry that mimics the combined flavors of cinnamon, cloves, and nutmeg, allspice provides a potent concentration of protective plant compounds in a versatile culinary form.
Allspice is a significant source of antioxidants, with dried ground berries containing higher antioxidant concentrations than many other common spices like ginger, nutmeg, and cinnamon .7
The essential oil of allspice is primarily composed of eugenol (60-75%), a bioactive compound that contributes to the spice's antimicrobial and anti-inflammatory properties .1
Health institutions recommend using allspice as a culinary tool to enhance flavor without the need for added sugar or salt, which can help manage dietary intake for cardiovascular health and diabetes .58
Early research using cultured cells indicates that allspice extracts may contain compounds that alter the growth of certain cancerous cells, though human clinical evidence is currently limited .1
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
2.90 mg · 18% DV target
660 mg · 51% DV target
7.10 mg · 39% DV target
130 mg · 31% DV target
1040 mg · 22% DV target
Seasonality has not been estimated for this ingredient yet.
Whole berries retain flavor longer than ground powder.
Light and heat degrade the essential oils.
Perennial tree crop with low water requirements, though transport distance from the Caribbean is a factor.
Allspice is the only major spice grown exclusively in the Western Hemisphere, primarily in Jamaica, and earned its name because English explorers thought its flavor profile resembled a blend of several different spices.