Ground Allspice

ORAC Value:
μ mol TE/100g.

The antioxidant value of Ground Allspice described in ORAC units is: 100,400 μ mol TE/100g.


Allspice health benefits include its very high antioxidant content and anti-inflammatory qualities (as it contains eugenol, quercetin, tannins). The effects of anti-inflammation are known to ease pain and some symptoms associated with arthritis, sore aching muscles, and even hemorrhoids. Since it has antibacterial as well as immune system infections, such as E. coli, Listeria monocytogenes, and others affecting the stomach and digestion. When it comes to medical conditions such as these it has only been used as an herbal supplement, therefore any health benefits have not been validated by the FDA.

It's important to note that some people have experienced allergic reactions to allspice, and for that reason, a medical professional should be consulting before consuming it for the first time. Additionally, it has been known to irritate or worsen side effects associated with ulcerative colitis and gastric ulcers.

English literature dating back as far as 1621 have use the name allspice to describe this spice. The reason being is that its flavor profile was considered comparable to the combination of cloves, cinnamon, and nutmeg. In fact, even today many chefs recommend combining those 3 ingredients in equal parts if you need an allspice substitute for your recipe.

The allspice tree can reach heights of up to 55 feet and is grown in tropical climates, especially Central America. This is the reason it is informally called the Jamaica pepper, while the official name of the species is Pimenta dioica.

What is in allspice? Nothing more than the dried unripened berries of the tree, which are ground up into a fine powder for culinary uses. Despite packing a potent antioxidant punch and vast research suggesting benefits for health, supplements or capsules containing allspice are not sold to the best of our knowledge.

ORAC Source

Research Support, Non-U.S. Gov't: Carlsen MH, Halvorsen BL, Holte K, et al. Nutrition Journal NIH Jan 2010