Spice
Berry
Allspice berry is the dried unripe fruit of Pimenta dioica—pea-sized, dark brown, and hard when fully dried. Whole berries hold flavour longer than powder; crush or grind just before use. Taste recalls clove, cinnamon, and nutmeg together, which is how the English name arose. Essential in Jamaican jerk seasoning, pickling blends, Caribbean stews, and many baking spice mixes. Simmer whole in brines, mulled drinks, and stocks, then fish out; use ground in rubs and cakes. Prefer Mexican or Jamaican origin packs with intact berries and strong aroma when cracked.
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Characteristics
Preparations
Traits
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 9.63 g
- Saturated Fat 1.93 g
- Trans Fat 0 g
- Monounsaturated Fat 2.89 g
- Polyunsaturated Fat 4.81 g
- Cholesterol 0 mg
- Sodium 38.2 mg
- Salt 0.1 g
- Total Carbohydrate 65 g
- Dietary Fibre 25 g
- Total Sugars 3 g
- Complex / starch 14.6 g
- Protein 11.8 g
- Water 8.81 g
- Energy 394 kcal
- Water 8.81 g
- Carbohydrates 65 g
- Protein 11.8 g
- Fat 9.63 g
- Saturated Fat 1.93 g
- Monounsaturated Fat 2.89 g
- Polyunsaturated Fat 4.81 g
- Omega-3 0.72 g
- Vitamins 92 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 2.02 mg
- Vitamin B6 0.3 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 38.8 µg
- Vitamin C 2 mg
- Vitamin E 1.9 mg
- Vitamin K 28.3 µg
- Minerals 364 mg
- Major Minerals 362 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 2.02 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.3 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 38.8 · vitamin-e: 1.9 · vitamin-k: 28.3 ·
Minerals
Berry of Allspice: composition reflects this culinary part relative to the whole ingredient.
History
Spanish and English colonial trade recorded pimento berries from the Caribbean as a major spice export.
Allspice became embedded in Jamaican jerk, stews, and European pickling spice mixtures.
Ground and whole allspice standardised as a global baking and savoury spice.