Allspice is so named because its taste blends the flavors of cinnamon, nutmeg, cloves and peppercorns. Because of its mimicking ability, allspice pairs well with most other spices in desserts and savory cooking. Like nutmeg, allspice loses potency quickly when pre-ground and thus should be purchased whole.

Store spices in their jar in a cool, dark cupboard. If grinding, do so just prior to use as pre-ground spices lose flavor and aroma over time.

Allspice is often found in autumn and winter classic dishes and thus can be used to evoke these seasons year round. In savory dishes, allspice pairs well with most meats, (particularly beef, lamb, and rabbit), spinach, black pepper, and root vegetables.  It is an essential component in Caribbean cuisine, particularly in jerk seasoning.

Allspice is also a very common ingredient in autumn and winter desserts such as pies, cakes, and sweet breads.  It can be used as a less potent substitute for cloves, and pairs very well with vanilla beans, star anise, and cinnamon.

How to Grind Whole Spices
Spice Recipes