Allspice are the dried brown-gray berries (5-7 millimeters in size) and are known by many other names: clove pepper, spice grains, new spice, English spice or Jamaica pepper. 

Also for pickling cucumbers, pepper varnishes, mixed pickles, to season pork, beef and mutton roast, to dark ragouts, all coal stews, meat broths, fish soups and for cooking fish decoction you need the allspice spice. Ground allspice also belongs in the Christmas bakery, in the plum cake and in the plum compote. In addition, you season with allspice powder: minced meat dishes, liver cheese and liver dumplings, thick soups and dark sauces.

Allspice grains give the meat stain (Sauerbraten, game) and fish marinades only the rounded taste. Also for pickling cucumbers, peppers, mixed pickles, for seasoning Roast pork, beef and mutton, with dark ragouts, all coal stews, meat broths, fish soups and for cooking fish decoction you need the allspice spice. Ground allspice also belongs in the Christmas bakery, in the plum cake and in the plum compote.