The allspice tree comes from Central America and the West Indies, where it is still predominantly cultivated today. The best allspice is said to come from Jamaica, which supplies around two-thirds of the world's needs.

Also goes well with 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, 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.