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Allspice

Allspice suppliers and sourcing guide

Allspice is the dried, nearly ripe berry of Pimenta dioica (listed in US rules as Pimenta officinalis), a tree native to Jamaica and Central America, with Jamaica, Mexico, Guatemala and Honduras the main suppliers. Green berries are picked and sun- or kiln-dried until red-brown. Its flavor comes mainly from eugenol. Brands buy whole or ground allspice for meat seasonings, pickling, baked goods and sauces, and pimenta berry or leaf oil for flavors.

See suppliersWhat to ask for on the COA
Also known as
Pimenta dioica · Pimenta officinalis · Pimento · Jamaica pepper
Facts checked
November 2026

Forms and grades of allspice

Suppliers sell different products under the same name. Specify the one you need.

  • Whole berries

    Dried berries graded by origin and size; Jamaican allspice is usually higher in oil.

  • Ground allspice

    Powdered berries for blends and baked goods.

  • Pimenta berry and leaf oil

    Steam-distilled oils from berries or leaves, rich in eugenol.

  • Oleoresin and organic

    Solvent-extracted oleoresin for liquids, and certified organic allspice.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Volatile oil
Volatile oil by steam distillation, the main strength figure.
Moisture
Moisture by distillation or loss on drying.
Total and acid-insoluble ash
Ash by gravimetry; acid-insoluble ash measures sand and soil and is the usual cleanliness check for ground allspice.
Foreign matter
Stems, light berries and extraneous matter by sorting.
Microbiology
Total plate count, yeast and mold, coliforms or E. coli, and Salmonella; raw spices commonly carry high counts, so state whether the lot was steam-treated or otherwise treated.

Storage, lots and expiry

Storage and shelf life

Store allspice in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Whole berries keep much longer than ground allspice. Shelf life is set by the supplier specification, and volatile oil and micro are the usual retests for older stock.

Lots and expiry dates

Volatile oil varies by origin and harvest, so record origin and volatile oil for each lot and rotate first-expiry, first-out.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 182.10 lists allspice (Pimenta officinalis) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 182.20 lists allspice and pimenta leaf extractives, including essential oils and solvent-free oleoresins, among essential oils, oleoresins (solvent-free) and natural extractives that are generally recognized as safe (GRAS) for their intended use.

    Source: ecfr.gov (opens in a new tab)

  • FDA's Compliance Policy Guide 525.750 describes allspice as the dried, nearly ripe fruit of Pimenta officinalis, with quality measured by volatile oil, ash and moisture.

    Source: fda.gov (opens in a new tab)

  • FDA's Substances Added to Food inventory lists allspice with the technical effects color or coloring adjunct and flavoring agent or adjuvant, citing 21 CFR 182.10.

    Source: hfpappexternal.fda.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Allspice suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking allspice suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell allspice? Request a listing

Frequently asked questions

What forms of allspice can brands buy?

Common forms include whole berries, ground allspice, pimenta berry and leaf oil and oleoresin and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for allspice include?

Expect volatile oil, moisture, total and acid-insoluble ash, foreign matter and microbiology, each with its method, specification and result for that lot.

How should allspice be stored?

Store allspice in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Whole berries keep much longer than ground allspice. Shelf life is set by the supplier specification, and volatile oil and micro are the usual retests for older stock.

What is the regulatory status of allspice?

21 CFR 182.10 lists allspice (Pimenta officinalis) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use. 21 CFR 182.20 lists allspice and pimenta leaf extractives, including essential oils and solvent-free oleoresins, among essential oils, oleoresins (solvent-free) and natural extractives that are generally recognized as safe (GRAS) for their intended use. FDA's Compliance Policy Guide 525.750 describes allspice as the dried, nearly ripe fruit of Pimenta officinalis, with quality measured by volatile oil, ash and moisture. FDA's Substances Added to Food inventory lists allspice with the technical effects color or coloring adjunct and flavoring agent or adjuvant, citing 21 CFR 182.10.

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