Allspice, is a spice that is often neglected, though it can be of particular value to the barbecuer. Its flavor and aroma marries well with meat and with other spices, and its sweet peppery flavor combines particularly well with chili peppers, creating a wonderful sweet, hot flavor. Allspice is the native of the New World and was unknown elsewhere until the Spanish introduced it to Europe in the 16th Century.

Whole allspice is the dried, unripe, but mature, dark reddish or purplish brown berries from an evergreen tree. Their fragrant aroma is very similar to cloves, and the pungent aromatic flavor suggests a blend of cinnamon, clove, nutmeg, and pepper, hence its name allspice. The best berries are grown in Jamaica, which produces most of the world's supply today. The flavor of Jamaican allspice is warmer and more spicy, fuller bodied, slightly pungent and peppery, with a fruity cinnamon clove-like flavor, and an astringent after-taste. Today, allspice is the secret ingredient in Jerk seasoning, and in northern and eastern Europe, it is an essential ingredient for pickling and preserving meat. It is used throughout the Mediterranean to sweeten bitter vegetables and balance the acidity of tomato sauces. In the Caribbean, allspice berries are thrown into cooking fires to add a richer, smoked flavor to foods.

Use whole spices whenever possible and grind them fresh. As soon as allspice is ground, it begins to lose its flavor and aroma (up to one half of its flavor will dissipate within three months). Allspice should be used carefully because it is very potent. As little as 1/8th of a teaspoon of ground allspice is sufficient to flavor 1 quart of soup, stock or marinade.