Allspice is the dried unripe fruit ("berries") of Pimenta dioica, a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name allspice was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves
Mix equal amounts Whole Allspice with whole black or mixed peppercorns in a peppermill to create your own special spice blend.
Add 4 to 6 berries to water when poaching fish.
Use in French dressing, spiced shrimp, pot roast of beef or game, marinades for beef or fish, and pickled beets.
Add 1 to 2 berries to each pint bread and butter pickles or mixed pickles.