Overview
About Allspice
Despite the name, allspice is not a blend.
It is the dried berry of the Pimenta dioica tree, and it just happens to taste like cinnamon, clove and nutmeg at once. Like most intensely aromatic spices it is very high in salicylates, which is the trigger to watch: a warm-spiced bake or a jerk marinade can add up quickly for anyone salicylate sensitive. It also carries a moderate amount of nickel.
Sensitivities
How Allspice scores
Watch for
What trips people up
- Very high in salicylates, so allspice can provoke reactions in people sensitive to aspirin or salicylate-rich foods, from hives to headaches to gut upset
- Moderate nickel content, worth noting on a low-nickel diet for systemic nickel allergy
- A little goes a long way: the salicylate concentration is high, but the tiny amounts used per dish keep exposure lower than the grade suggests
Diet fit
Where it fits
Swap ideas
More alternatives
FAQ
Common questions about Allspice
Is allspice high in salicylates?
Yes, allspice sits among the highest-salicylate spices, alongside the clove and cinnamon flavors it mimics. For people on a low-salicylate diet it is one to use sparingly or skip, since heavily spiced dishes stack the dose fast.
Is allspice a mix of other spices?
No, that is a common myth. Allspice is a single ingredient, the dried unripe berry of the Pimenta dioica tree. It earned the name because its aroma resembles a blend of cinnamon, nutmeg and clove, but it is one spice with its own salicylate profile.
References
Read the background
Ratings reflect the Triggerbites ingredient database and may vary with portion size and preparation.