Know in one minute about Allspice
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What Is Allspice?
What is allspice and what is it made up of or is it the combination of the flavors of several species? These are some interesting questions which arise in our mind. Well, it is not a group of spices as the name sounds but it is a single spice.
It is obtained from the Pimenta dioica tree belonging to the family Myrtaceae. Basically a dried berry, however, harvested when green (unripe) and allowed to dry in the sun until the color is reddish-brown. Allspice looks like large, smooth black peppercorns, smell and flavor like a fusion of nutmeg, cinnamon, and clove. It can be used to flavor desserts, side dishes, sweet or savory dishes, and even certain types of beverages.
The berries are sold whole or often ground into powder/spice for culinary use, or valuable for the essential oil. It is easily available in grocery stores and is used as a flavoring compound in Asian, Middle Eastern, and Jamaican cuisines (1).
Common name
Jamaica pepper, Pimenta, Pimento, New spice Jamaica pimento, Myrtle pepper, Kurundu, Kabab Chinni, English spice or clove pepper.
Distribution
It is native to the West Indies as well as Central America, parts of the Caribbean, and Mexico. It is now cultivated all around the world with unique names in over 50 languages
History
Allspice’ was “discovered” in Jamaica during the voyages of Christopher Columbus. He called it “allspice” and the genus name is “Pimenta” confusing it with black pepper.
The main constituents of Allspice
It contains a high amount of bioactive compounds such as flavonoids, polyphenols, catechins, glycosides, and several phenylpropanoids. Different parts of allspice contain following different components listed as follows
| Berries | Essential oil | Leaves |
| Good source of essential oils (2-5%) with the presence of organic compounds such as eugenol (60-75%), eugenol methyl ether, cineole (eucalyptol), phellandrene, and caryophyllenes (2). | Eugenol was the most abundant component, followed by β;-caryophyllene, methyl eugenol, α;-humulene, limonene, and 1,8-cineole in allspice oil (3). | The leaves are rich in phenolic compounds and show antioxidant, analgesic, anti-inflammatory, antinociceptive, gastro, and hepatoprotective properties (4). |
Allspice leaves benefits
Several compounds with higher medicinal value have been isolated from fresh leaves
1. Herbal tea from allspice leaves
The leaves of allspice are used as herbal tea for the treatment of relieving gas, bloating, osteoarthritis, colds, and fever.
2. Antimicrobial property
Leaves act as an antimicrobial agent that is effective to inhibit some bacteria like Salmonella typhimurium, Bacillus subtilis, Staphylococcus aureus, and E.coli.
3. Treatment of skin problems
Moreover, the leaf essential oil was used for the treatment of both stomach pains, and externally for skin diseases.
Nutritional value of Allspice
According to USDA, it contains very good amounts of beneficial nutrients like vitamin A, vitamin B6, riboflavin, niacin, and vitamin C (5).
| Compound | Amounts per 100 g. |
| Water | 8.46 g |
| Energy | 263 Kcal |
| Protein | 6.09 g |
| Total lipid (fat) | 8.69 g |
| Carbohydrate | 72.12 g |
| Fiber, total dietary | 21.6 g |
| Calcium | 661 mg |
| Iron, Fe | 7.06 mg |
| Magnesium | 135 mg |
| Phosphorus | 113 mg |
| Potassium | 1044 mg |
| Sodium | 77 mg |
| Zinc | 1.01 mg |
| Copper | 0.55 mg |
| Manganese | 2.94 mg |
| Vitamin C | 39.2 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.06 mg |
| Niacin | 2.86 mg |
| Pantothenic acid | 0.358 mg |
| Vitamin B-6 | 0.21 mg |
| Folate | 36 µg |
| Vitamin A, RAE | 27 µg |
| Vitamin A, IU | 540 IU |
| Fatty acids, total saturated | 2.55 g |
| Fatty acids, total monounsaturated | 0.66 g |
| Fatty acids, total polyunsaturated | 2.36 g |
What are the health benefits of allspice?
It is not only popular for use in cooking but also valuable for its nutritional and medicinal value. Promotes circulation, relieves pain from muscle cramps, protects the gastrointestinal system and improves mood. It can be used to boost the immune system, eliminate microbial infections, lower blood pressure and blood sugar level as well as reduce inflammation.
Let’s take a closer look at some health benefits of allspice.
1. Anticancer properties
Allspice contains Eugenol, Gallic acid, and Ericifolin which inhibit the growth of the cancer cells and colony formation. It also induces apoptosis and fights against cancer like prostate, breast cancer, liver cancer, and colon cancer (6).
2. Antimicrobial properties
A research study suggested that it is as effective as garlic and onions in suppressing microbial growth. The essential oil extracted from allspice fights against different pathogens such as Acinetobacter baumannii, Pseudomonas aeruginosa, Staphylococcus aureus, Escherichia coli, and the yeast Candida albicans. The antimicrobial activities of this oil are due to the presence of a phenolic compound known as eugenol (7).
3. Helps to treat metabolic diseases such as obesity and type 2 diabetes
Allspice is a rich source of triterpene acids such as oleanolic acid, ursolic acid, maslinic acid, and corosolic acid, which activate one type of bile acid receptor and helps in the treatment of metabolic diseases (8).
4. Anti-inflammatory, analgesic, and antipyretic properties
Intake of Allspice is beneficial to reduce inflammation, fever, and relief from pain (9).
Side effect of allspice
Risk of contact dermatitis
Allspice can cause allergic skin reactions like hand eczema or contact dermatitis due to the presence of eugenol in it (10). Therefore, If you have sensitive skin you may take the precaution of directly applying it to the skin (11).
Culinary uses of Allspice
- It can be used as a powdered form or a whole berry, however, to obtain more, spicy flavor and fragrance it should be ground freshly.
- It is the main ingredient of the Caribbean or Jamaican cuisine and Latin savory and sweet dishes.
- The spice has also been used as an important ingredient in many spice mixes, stew, chutneys, vegetables, soups, and desserts.
- It is also used in the preparation of pickling, jams, sausage, curries, stews cakes, biscuits, and meat dishes.
- Allspice is widely used to prepare winter beverages such as mulled wine and other types of hot or alcoholic liquors.
Q&A
What are the ingredients in Allspice?
People are confused by allspice names and think it is a mixture or blend of several different spices. Although, it is made up of the dried berries of Jamaica pepper, famous for its powerful flavor and fragrance. It takes this name due to the flavor of the combination of cloves, nutmeg, and cinnamon. It also contains an aromatic compound known as eugenol, which is also found in cloves.
What can be used instead of Allspice?
If you don’t have allspice, you can mix up a 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground nutmeg and mix well which makes 1 teaspoon of allspice. Conversely, if you don’t have nutmeg, cloves, or cinnamon on hand, use allspice instead.
What is Allspice good for?
Allspice contains a good amount of bioactive compounds such as eugenol (phenylpropene), quercetin (flavonoids), gallic acid, and ericifolin (Phenolic acid). These compounds show wonderful antiviral, anti-inflammatory, anti-cancer, antibacterial, antifungal, and antioxidant properties (12).
What is ground allspice?
Ground spice is the powder form of allspice however, in this state (ground) it is more intense than whole berries. In contrast, ground allspice will lose its flavor more quickly due to more contact with air, thus will keep only for a few months.