# Allspice, Oleoresin (pimenta Officinalis Lindl.)

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**Safety rating:** SAFE
**CAS number:** 977017-87-0
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Allspice oleoresin is a concentrated flavoring extract derived from the dried berries of the pimenta officinalis plant, commonly known as allspice or Jamaican pepper. It is used in food manufacturing as a flavoring agent to impart warm, spice-like taste characteristics to various food products.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | approved |
| Canada | approved |
| Australia | approved |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | approved |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is Allspice, Oleoresin?

Allspice oleoresin (pimenta officinalis Lindl.) is a concentrated liquid or semi-solid extract obtained from the dried berries of the allspice plant. The extraction process typically uses solvents to concentrate the flavor compounds present in whole allspice berries, resulting in a more potent flavoring ingredient than the ground spice itself. The oleoresin contains the volatile oils and flavor compounds responsible for allspice's characteristic warm, slightly sweet taste profile that resembles a combination of cloves, cinnamon, and nutmeg.

## Common Uses

Allspice oleoresin is utilized primarily in the food and beverage industry as a flavoring agent. It appears in numerous applications including:

- Processed meat products (sausages, ham, bacon)
- Baked goods and confectionery
- Beverages (both alcoholic and non-alcoholic)
- Condiments and sauces
- Seasonings and spice blends
- Dairy products and desserts
- Prepared foods and ready-to-eat meals

The concentrated form allows manufacturers to achieve consistent flavor profiles while using smaller quantities compared to ground allspice, providing cost efficiency and standardized taste across product batches.

## Safety Assessment

Allspice oleoresin is derived from allspice, a spice with a long history of culinary and traditional use. The FDA has recorded zero adverse events associated with this ingredient and zero recalls involving allspice oleoresin, indicating a favorable safety profile in commercial food applications.

The primary compounds in allspice oleoresin include eugenol, β-caryophyllene, and other volatile terpenes that have been extensively studied. These compounds are recognized as naturally occurring constituents of common food ingredients and spices. Eugenol, the predominant aromatic component, has been evaluated by various scientific bodies and is generally recognized as safe when used in flavoring applications at typical levels.

Toxicological studies on allspice and its extracts have not identified significant safety concerns at the levels used in food manufacturing. The oleoresin format is simply a concentrated form of compounds naturally present in the whole spice, suggesting minimal additional safety concerns compared to traditional allspice use.

## Regulatory Status

Allspice oleoresin does not carry FDA GRAS (Generally Recognized As Safe) status, which indicates the ingredient has not undergone the formal GRAS notification process with the FDA. However, the absence of GRAS status does not indicate safety concerns; rather, it reflects that manufacturers may not have pursued this voluntary regulatory designation.

Allspice itself, in various forms, has a well-established history of safe use in food. The oleoresin is used in food manufacturing under FDA's general regulatory framework for food additives and flavoring agents. The ingredient must comply with FDA regulations regarding food safety and labeling requirements.

Within the European Union, allspice and allspice oleoresin appear on approved flavoring substance lists under Regulation (EC) No 1334/2008, indicating acceptance for use in food flavoring applications across EU member states.

## Key Studies

While specific clinical studies on allspice oleoresin as a discrete ingredient are limited, the safety profile is supported by:

- Long historical use of allspice as a culinary spice across multiple cultures
- Toxicological evaluations of major flavor compounds (particularly eugenol) demonstrating safe use at food-relevant levels
- Absence of adverse event reports in FDA databases
- European regulatory acceptance based on established safety data
- Comparative safety assessments of oleoresin extracts versus whole spice forms

The body of evidence suggests allspice oleoresin is a safe flavoring ingredient when used at levels typical in food manufacturing applications.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Allspice, Oleoresin (pimenta Officinalis Lindl.) — Safety, regulation, and evidence." https://additivefacts.com/additives/allspice-oleoresin-pimenta-officinalis-lindl. Accessed 2026-05-19.