Allspice

Allspice is the dried unripe fruit of the *Pimenta dioica* tree, native to the Caribbean. The berries are harvested when green, then dried in the sun, which causes them to turn brown. They are typically sold whole or ground.

Ground or whole allspice is used to add a warm, pungent flavor to a wide variety of foods. It is common in baked goods, spice blends, marinades, and pickled or preserved items. Manufacturers use it primarily as a flavoring agent.

Allspice is generally recognized as safe (GRAS) by the FDA for use as a food flavoring. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated allspice and established an acceptable daily intake. Research into the health effects of allspice is ongoing, with some studies exploring its antioxidant and anti-inflammatory properties, but more evidence is needed to confirm these effects in humans at typical consumption levels.