Allspice: Warm, Complex Berry (Pimenta dioica)

Allspice comes from the dried **unripe berries** of the Caribbean tree ***Pimenta dioica***. Its aroma evokes **cinnamon, clove, nutmeg, and pepper**—hence the name. Sold **whole** (berries) or **ground**.

- **Calories:** ~5 - **Carbs:** ~1 g - Trace minerals & antioxidants (e.g., **eugenol**) - Naturally **gluten-free**; used in small amounts

- **Big flavor, minimal calories** - **Eugenol** and polyphenols provide aromatic antioxidants - Versatile: works in **savory rubs** and **sweet bakes**

- Potent spice—too much can taste **bitter/medicinal** - **Eugenol** may irritate sensitive mouths/stomachs in excess - For best flavor, **grind berries fresh**; store ground away from light/heat

- **Jamaican jerk**: blend with thyme, scallion, Scotch bonnet, garlic, ginger - **Pickling & brines**: add **whole berries** to jars and marinades - **Baking**: pumpkin pie, gingerbread, fruit cakes - **Savory stews & rice**: Middle Eastern, Caribbean, Latin dishes - **Technique**: toast whole berries lightly, then **grind** for deeper aroma

Allspice is a single spice with a **multi-spice profile**—warming, complex, and essential for jerk, pickles, bakes, and stews.