Allspice, also called "Jamaica pepper", is native to the Caribbean and one of the most important ingredients in Caribbean cooking, although due to its adaptable flavour it can also be found in both sweet and savoury dishes from around the world. It may look like a large peppercorn, but crush the berry and take in its musky aroma and you'll see that this spice is so much more. In fact, "allspice" is so-named because the berry was thought to combine several flavours, such as cinnamon, nutmeg, cloves and pepper.
To experience allspice's savoury side, try Shaun Rankin's roast pheasant recipe, which uses crushed whole allspice in a tangy, aromatic marmalade served alongside the meat, or Adam Gray’s Jerk turkey recipe, combining Caribbean flavours in a fiery Jerk seasoning marinade. On the sweet side, Luke Holder's spiced plums use ground allspice, cinnamon and vanilla to flavour the soaking liquid in a pretty, colourful dessert.