Allspice

The flavor of the allspice berry (the only spice, apart from chilies, native to the western hemisphere) was considered by Columbus to be a mixture of cloves, cinnamon and nutmeg—hence its name. The berry is picked green, aged, and then dried to its familiar reddish brown color; it is sold whole or (more commonly) ground. Most comes from Jamaica, leading to the nickname Jamaica pepper. Allspice is a latecomer to European cuisine, but is adaptable, featuring in meat mixtures and stews, as well as in preserving and pastry. It is often used with cinnamon and clove.