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Kitchen Dictionary: allspice


Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, pimento,[1] English pepper[2] or newspice, is a spice that is the dried unripe fruit ("berries") of Pimenta dioica, a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.[3] The name allspice was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves.[4]


Season: available year-round

How to store: In a cool dark place for 6 months.

Matches well with: beef, beets, cabbage, carrots, corned beef, fruit pies, game, grains, lamb, meats, onions, pumpkin, rabbit, soups, spinach, squash, stews, sweet potatoes, tomatoes, turnips

Substitutions: 1/2 tsp ground cinnamon + 1/2 tsp ground cloves = 1 tsp ground allspice; ground cinnamon, cloves and nutmeg in equal amounts

More Allspice Recipes
Popular Allspice Recipes
Roast Chicken with Cumin, Paprika and Allspice

Nutrition Facts

Calculated for 1 tbsp
Amount Per Serving %DV
Calories 15
Calories from Fat 4 (29%)
Total Fat 0.5g 0%
Saturated Fat 0.2g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Potassium 62mg 1%
Total Carbohydrate 4.3g 1%
Dietary Fiber 1.3g 5%
Sugars 1.3g
Protein 0.4g 0%

How is this calculated?