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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Ground allspice typically maintains its best quality for about 6 months when stored in an airtight container in a cool, dark place.
Rub a small amount between your fingers and smell it; if the aroma is weak or non-existent, the spice has lost its potency.
You can substitute with a mixture of equal parts ground cinnamon, ground cloves, and ground nutmeg.
No, allspice is a single spice made from the dried, unripened berries of the Pimenta dioica tree.
Yes, you can use a spice grinder or a mortar and pestle to grind whole berries for a fresher, more intense flavor.
It is a staple in Caribbean, Middle Eastern, and Latin American cuisines, and is also popular in Nordic baking.
Allspice is not a common allergen, but individuals with sensitivities to the myrtle family should exercise caution.
It pairs excellently with root vegetables, beef, pork, poultry, and warm desserts like pumpkin pie or gingerbread.
Freezing is not recommended as the moisture in the freezer can degrade the essential oils and flavor; a cool pantry is best.
ground allspice is a versatile ingredient found in cuisines around the world. With 263 calories per 100g and 6.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 10 recipes featuring ground allspice with step-by-step instructions.
Browse recipes →No, allspice is Pimenta dioica, while kabab chini refers to Cubeb Pepper (Piper cubeba), which has a different flavor profile.