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Allspice is a single spice, not a blend: it is the dried, unripe berry of Pimenta dioica, a tropical evergreen tree from the Caribbean, ground or sold whole. Its warm flavor is often described as a mix of cinnamon, nutmeg and cloves, which explains the name and why it shows up in jerk seasoning, pickling spice, pumpkin pie, gingerbread, chili and spiced cakes. USDA FoodData Central lists ground allspice, and a teaspoon weighs under 2 grams, so its role is flavor rather than nutrition. Below we answer what is allspice in botanical terms, show the USDA numbers, explain an easy allspice substitute from the spice rack, and cover the few safety notes worth knowing.
Peptide Labs does not sell allspice or allspice products. This article is general nutrition information, not medical advice.
Key Takeaways
- Allspice is the dried unripe berry of one plant, Pimenta dioica, not a mixture of spices.
- FDA lists allspice among spices generally recognized as safe for their intended use (21 CFR 182.10).
- Per USDA, a teaspoon of ground allspice has about 5 calories and small shares of manganese, fiber and calcium.
- A common allspice substitute is a homemade mix of ground cinnamon, nutmeg and cloves.
- Allergy to allspice is rare but documented, and it can be hard to spot in spice blends.
- Allspice essential oil is not a kitchen spice; essential oils can be dangerous if swallowed, per Poison Control.
What is allspice?
What is allspice, exactly? A 2012 review in Current Drug Targets describes Pimenta dioica as a Caribbean tropical tree whose dried unripe berries are allspice, says it was discovered in Jamaica during the voyages of Christopher Columbus, and notes it is now known by unique names in more than 50 languages (Zhang and Lokeshwar). The review calls it the Jamaican pepper plant, a nod to the round, peppercorn-like berries. Despite that look, allspice is not related to black pepper, and it is not the red pimento pepper stuffed into olives.
The FDA list of spices generally recognized as safe (21 CFR 182.10) includes allspice under the botanical name Pimenta officinalis Lindl., while current research papers use Pimenta dioica. In 2023 an industry expert panel (FEMA) reaffirmed that flavoring extracts from allspice berries and pimento leaves, along with anise seed and star anise, are generally recognized as safe as food flavorings, and said its review did not cover dietary supplements (Rietjens et al., Food and Chemical Toxicology). Panel members disclosed ties to FEMA. The same 2012 review lists eugenol and gallic acid among the compounds identified in allspice; most research on those compounds uses extracts in lab dishes and animal models, not culinary amounts.
Allspice nutrition: USDA values per teaspoon
These figures come from USDA FoodData Central (SR Legacy), entry FDC 171315, “Spices, allspice, ground”. Percent Daily Values use the FDA reference amounts for adults (manganese 2.3 milligrams, copper 0.9 milligrams, calcium 1,300 milligrams, vitamin C 90 milligrams, iron 18 milligrams, fiber 28 grams).
| Ground allspice (USDA SR Legacy, FDC 171315) | Calories | Manganese | Fiber | Calcium | Copper | Vitamin C |
|---|---|---|---|---|---|---|
| 1 tsp (1.9 g) | 5 | 0.06 mg (2% DV) | 0.4 g (1% DV) | 13 mg (1% DV) | 0.01 mg (1% DV) | 0.7 mg (1% DV) |
| 1 tbsp (6 g) | 16 | 0.18 mg (8% DV) | 1.3 g (5% DV) | 40 mg (3% DV) | 0.03 mg (4% DV) | 2.4 mg (3% DV) |
Per 100 grams, USDA lists 263 calories, 21.6 grams of fiber and 77 milligrams of sodium for ground allspice, numbers that look large only because spices are dry and concentrated. Few recipes call for more than a teaspoon or two for a whole batch, so allspice nutrition should be seen as a flavor ingredient with traces of minerals. Its main kitchen value is adding warmth without salt, which helps in lower-sodium cooking (see low sodium foods).
Allspice substitute options from your spice rack
Because allspice tastes like a blend, a homemade mix is the most common allspice substitute. Many cooks combine ground cinnamon, nutmeg and cloves, leaning on cinnamon and going light on cloves, which are strong and can taste bitter in excess. Taste as you go; spices vary with age and storage. For savory dishes such as jerk-style marinades, some cooks add a little black pepper to the mix for bite. Our guides to cinnamon, nutmeg and cloves cover each spice in detail.
| Spice, 1 tsp ground (USDA SR Legacy) | Calories | Manganese | Fiber | Flavor in a substitute mix |
|---|---|---|---|---|
| Allspice (1.9 g), FDC 171315 | 5 | 0.06 mg (2% DV) | 0.4 g (1% DV) | The original: warm, peppery, clove-like |
| Cinnamon (2.6 g), FDC 171320 | 6 | 0.45 mg (20% DV) | 1.4 g (5% DV) | Sweet base of the mix |
| Cloves (2.1 g), FDC 171321 | 6 | 1.26 mg (55% DV) | 0.7 g (3% DV) | Strong; supplies the clove note |
| Nutmeg (2.2 g), FDC 171326 | 12 | 0.06 mg (3% DV) | 0.5 g (2% DV) | Nutty, rounds out the blend |
Other swaps depend on the dish. Pumpkin pie spice blends usually already contain several of these warm spices, so they work in baking. In pickling or mulled drinks, whole cloves plus a cinnamon stick stand in for whole allspice berries. Cardamom is a different, more floral flavor and changes the dish rather than copying allspice.
Whole vs ground allspice
Whole allspice berries look like large brown peppercorns and keep their aroma longer than ground allspice. Cooks drop whole berries into brines, pickling liquid, stocks and braises, much like bay leaves, and remove them before serving. Ground allspice blends smoothly into batters, rubs, sauces and spiced fruit. If you grind whole berries yourself, a spice grinder or mortar works well, and freshly ground spice tastes stronger, so add it gradually.
- Baking: gingerbread, spice cakes, pumpkin and sweet potato pies, apple desserts.
- Savory: jerk-style marinades, chili, meatballs, Middle Eastern rice and lentil dishes, tomato sauces.
- Pickling: whole berries in pickling spice for cucumbers, beets and herring.
- Drinks: mulled cider and spiced teas; see our ginger tea guide for another warm, caffeine-free option.
- Storage: an airtight jar away from heat, light and steam from the stove.
Allspice safety: allergy and concentrated oils
Allspice is not one of the nine major food allergens under US law, but allergy is possible. A 2022 case report in the Annals of Allergy, Asthma and Immunology was titled “Severe allergic reaction to allspice, a hidden food allergen” (Regula et al.), a reminder that spices inside blends and seasonings can be hard to spot. If you react to foods seasoned with allspice or mixed spices, stop eating them and see an allergist; get emergency care for trouble breathing or throat swelling.
Allspice berry and leaf essential oils are concentrated products, not kitchen spices. Poison Control (the National Capital Poison Center) warns that essential oils can be dangerous if swallowed, advises keeping them out of reach of children, and lists 1-800-222-1222 for help. Cooking with the ground spice is a different thing from swallowing an oil.
Frequently Asked Questions
What is allspice made of?
Allspice is one spice: the dried unripe berry of the Pimenta dioica tree. It is not a blend, even though its flavor resembles cinnamon, nutmeg and cloves together.
What is a good allspice substitute?
A homemade mix of ground cinnamon, nutmeg and cloves is the usual allspice substitute, with cloves kept light because they are strong. Pumpkin pie spice also works in baking.
Is allspice healthy?
Allspice is a low-calorie way to add flavor. Per USDA, a teaspoon of ground allspice has about 5 calories with small amounts of manganese, fiber and calcium. Its role in the diet is flavor.
Is allspice the same as pimento?
The allspice tree is sometimes called pimento, and a 2012 review calls it the Jamaican pepper plant. It is not the red pimento pepper used to stuff olives.
Can you be allergic to allspice?
Yes, though it is rare. A 2022 case report described a severe reaction to allspice hidden in food. An allergist can help identify spice allergies.
Whole or ground allspice: which keeps longer?
Whole berries hold their aroma longer. Ground allspice is convenient for baking but loses strength faster, so store it airtight and away from heat.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Star Anise: Star Anise vs Anise and Chinese vs Japanese Star Anise, Cloves: Spice Benefits, Nutrition and Clove Oil Safety, Nutmeg: Benefits, Nutrition, Nutmeg vs Mace and Toxicity.