Spice
Allspice
Allspice is the dried berry of Pimenta dioica, tasting like a natural blend of clove, cinnamon, and nutmeg. Native to the Caribbean, it seasons jerk marinades, pickles, stews, and baking. Whole berries keep flavour; ground allspice is convenient for doughs and rubs.
Also known as: Pimento, Pimienta gorda
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.21 g
- Saturated Fat 1.84 g
- Trans Fat 0 g
- Monounsaturated Fat 2.76 g
- Polyunsaturated Fat 4.61 g
- Cholesterol 0 mg
- Sodium 41.1 mg
- Salt 0.1 g
- Total Carbohydrate 65 g
- Dietary Fibre 25 g
- Total Sugars 3 g
- Complex / starch 15.9 g
- Protein 12.1 g
- Water 9.06 g
- Energy 391 kcal
- Water 9.06 g
- Carbohydrates 65 g
- Sugars 3 g
- Monosaccharides 3.42 g
- Disaccharides 1.46 g
- Starch 15.9 g
- Amylose 3.99 g
- Amylopectin 12 g
- Digestible Starch 13.6 g
- Resistant Starch 1.59 g
- Fibre 25 g
- Soluble Fibre 9.34 g
- Insoluble Fibre 17.4 g
- Protein 12.1 g
- Plant Protein 9.61 g
- Fat 9.21 g
- Saturated Fat 1.84 g
- Monounsaturated Fat 2.76 g
- Polyunsaturated Fat 4.61 g
- Vitamins 92.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.91 mg
- Vitamin B5 — Pantothenic Acid 0.47 mg
- Vitamin B6 0.28 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 36.7 µg
- Vitamin C 2 mg
- Vitamin E 1.8 mg
- Vitamin K 26.7 µg
- Minerals 329 mg
- Major Minerals 323 mg
- Trace Minerals 6 mg
- Salt 0.1 g
- Sodium Chloride 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.91 · vitamin-b5-pantothenic-acid: 0.47 · vitamin-b6: 0.28 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 36.7 · vitamin-e: 1.8 · vitamin-k: 26.7 ·
Minerals
Sodium: 41.1 · Potassium: 231 · Calcium: 51 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·
Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.
History
Caribbean peoples used pimenta berries as seasoning long before European naming as allspice.
Spanish traders introduced allspice to Europe, where it was compared to mixed baking spices.
Jamaican allspice became the reference origin for quality dried berries.
Allspice entered global baking and savoury spice blends beyond Caribbean cookery.