Spices, allspice
Category: Spices & Herbs Characteristics: Ground
Nutrition Highlights
Serving Size
Calories
5.0
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Carbohydrate | 5.5 (100%) |
| Fat | 1.5 (29.7%) |
| Protein | 0.5 (9.3%) |
| Total | 5.0 (100%) |
Serving: 1 tsp [2g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Carbohydrate | 1.4 (72.1%) |
| Fat | 0.2 (8.7%) |
| Water | 0.2 (8.5%) |
| Protein | 0.1 (6.1%) |
| Ash | 0.09 (4.7%) |
| Total | 1.9 (100%) |
Serving: 1 tsp [2g]
Benefits
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Rich in antioxidants that may help reduce inflammation and protect cells from damage
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Contains manganese which is important for bone health, protein metabolism and antioxidant defenses
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Provides anti-microbial properties that may help support digestive and immune health
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Source of iron, helping to prevent anemia and fatigue
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Spicy flavor from compounds like eugenol can stimulate digestion and support regularity
Risks
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Allspice contains oxalates that can cause kidney stones in large amounts
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May cause allergic reactions in sensitive individuals
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Contains phytonutrients that in large amounts can have blood thinning effects
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Ground allspice loses potency over time so should be replaced every 6 months for optimal flavor
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May cause gastrointestinal upset like nausea or diarrhea if consumed in very large amounts
Additional Information
Spices play a crucial role in enhancing the flavor, aroma, and overall appeal of various dishes. One such spice is allspice, derived from the dried berries of the Pimenta dioica tree. Allspice is commonly used in both sweet and savory recipes, adding a unique and warm flavor profile. In this article, we will explore the nutritional benefits and potential risks associated with ground allspice.
Nutritional Benefits:
1. Antioxidant Properties: Allspice contains a variety of antioxidants, including phenolic compounds like eugenol. These antioxidants help neutralize harmful free radicals in the body, reducing oxidative stress and protecting against chronic diseases such as heart disease and certain types of cancer.
2. Anti-inflammatory Effects: The active compounds found in allspice, such as eugenol and quercetin, possess anti-inflammatory properties. Regular consumption of allspice may help alleviate inflammation in the body, reducing the risk of chronic conditions like arthritis and inflammatory bowel disease.
3. Digestive Aid: Allspice has traditionally been used to aid digestion. It contains essential oils like eugenol, which can stimulate the digestive system, improve gut motility, and alleviate symptoms of indigestion, bloating, and gas.
4. Nutrient Content: While allspice is primarily used in small amounts, it still provides some essential nutrients. It is a good source of manganese, iron, and vitamin K. Manganese is important for bone health, metabolism, and antioxidant defense, while iron is crucial for oxygen transport and energy production. Vitamin K is essential for blood clotting and bone health.
Potential Risks:
1. Allergies: Allergic reactions to allspice are rare but can occur in some individuals. Allergies to allspice are usually associated with cross-reactivity to other spices such as cloves or cinnamon. If you have known allergies to these spices, it is advisable to exercise caution when consuming allspice.
2. Sensitivity: Some individuals may be more sensitive to the active compounds present in allspice, particularly eugenol. In rare cases, it can cause mouth or throat irritation, allergic reactions, or even contact dermatitis when applied topically. If you experience any adverse reactions, it is recommended to discontinue use and consult a healthcare professional.
3. Contamination: As with any spice, there is a risk of contamination with allergens, pesticides, or other harmful substances. To minimize this risk, it is advisable to purchase allspice from reputable sources and opt for organic varieties whenever possible.
It is important to note that the nutritional benefits and risks associated with allspice are primarily based on its consumption in reasonable amounts as a spice. Allspice should not be consumed in excessive quantities, as it may lead to adverse effects due to its concentrated nature.
In conclusion, ground allspice offers several nutritional benefits, including antioxidant properties, anti-inflammatory effects, and potential digestive aid. However, individuals with known allergies or sensitivities should exercise caution. As with any food product, moderation and sourcing from trusted suppliers are key to enjoying the benefits of allspice while minimizing potential risks.