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Allspice is native to Jamaica and refers to the dried, unripe berries from the Pimenta Dioca tree. It’s also called Jamaican pepper or Pimenta, though it shouldn’t be confused with pimento, which is a variety of red pepper. Notably, other species besides P. dioca produce allspice, such as P. racemosa, and commercial allspice can be a mix of species. Allspice looks like large peppercorns and can be bought as is or in powdered form. Its strong flavor resembles a blend of black pepper, cloves, cinnamon, and nutmeg, and it can be described as a sweet and warm spice.

Health Benefits of Allspice

The main phytochemicals in allspice are quercetin, gallic acid, ericifolin, and eugenol. Eugenol is the most abundant component in allspice and makes up 60-90% of its essential oil content. The oils in allspice have very high free radical scavenging activities, as well as potential metal chelating activity. This makes them a natural antioxidant that can be easily incorporated into the diet. Further, a 2022 study showed that combining essential oils from allspice, sweet orange peel, and cumin has a synergistic or additive anti-inflammatory effect with results similar to non-steroidal anti-inflammatory drugs.

Allspice may have antimicrobial effects. An in vitro study found that eugenol, the main constituent of allspice, and cinnamon (cinnamaldehyde) inhibited the growth of H. pylori, and activity of the compounds was increased at an acidic pH. Further, the H. pylori strains did not develop resistance to eugenol and cinnamaldehyde, which is a concern when using various antibiotics during treatment. Eugenol also has protective effects against other pathogens like E. coli, S. aureus, and Staphylococcus epidermis. Cloves are another spice rich in eugenol.

Allspice may be protective against cancers, especially those that are hormone-driven. Though further research is needed, an extract of allspice reduced the growth of breast cancer cells and increased autophagy as shown in an animal study. While allspice lacked cytotoxicity in normal breast epithelial cells, estrogen receptor and progesterone receptor cells were more sensitive. Additionally, ericifolin in allspice may be protective against prostate cancer as it is shown to silence androgen receptors, inhibit proliferation, and induce apoptosis. However, while ericifolin has protective effects in prostate cancer, there appears to be a lack of activity of ericifolin on breast cancer cells, implying that there may be other unique compounds in allspice.

Lastly, an animal study implies that eugenol may inhibit advanced glycation end product (AGE) formation and lower blood glucose levels by inhibiting the conversion of carbohydrates to glucose, both of which may help manage diabetes. Another animal study found that eugenol increased insulin secretion from pancreatic islets, which is another way that eugenol may be useful in managing diabetes.

How to Use Allspice

Allspice is common in Caribbean cuisine and is used in jerk seasoning, mole sauce, and pickling, though it can also be found in other cuisines, including Greek and Middle Eastern. Allspice is commonly used in baked goods, such as gingerbread and pumpkin pies, and it is one of the spices included in the popular pumpkin pie spice. Clearly, allspice can be used to add flavor to many dishes, both sweet and savory.

Allspice pairs well with other warm and sweet spices, such as cloves and cinnamon. Here are some ways to incorporate allspice into your diet:

• Infuse whole allspice berries into warm beverages like turmeric milk or hot cider
• Use as a seasoning for vegetables
• Add to stewed apples for a nutritious dessert
• Use whole allspice berries in stews and pickling
• Simmer it with other warm spices in oatmeal or quinoa
• Add to baked goods like pumpkin pie and gingerbread
• Incorporate into seasonings and marinades for meat to reduce formation of AGEs

When using whole allspice berries in cooking, they should be removed before serving. Cooking can alter nutrient and phytochemical availability, and it may be best to cook foods “low and slow” to retain the best antioxidant capacity.

As with other spices, store allspice in an airtight, glass container away from heat and light. When using allspice, it’s important not to add it directly over a steaming dish, as this can introduce moisture to the product and contribute to spoilage and mycotoxin formation. Instead, portion allspice to a separate container before using over steaming dishes. Clumping or caking indicates that moisture has been introduced, and the product should be replaced. It may be best to purchase allspice in small quantities and use it as soon as possible to maximize antioxidants and minimize mycotoxins.

If you have questions about which herbs, spices, or foods can best support your health, talk to your doctor, nutritionist, dietician, or another healthcare team member for personal options based on your circumstances. Note that spices can affect the metabolism of medications, so consult your pharmacist if taking any prescription drugs.