Allspice was named by early European visitors because the warm flavour seemed to combine the flavours of cumin, cloves and nutmeg. It is used in Caribbean regional cooking, as an ingredient in pickling vinegar and as an essential ingredient in the mix of spices for mulling wine and ale.

The sweet, aromatic flavour of nutmeg has been highly prized since Roman times and together with pepper, ginger and cinnamon was one of the principle commodities of the early spice trade. Nutmeg is widely used in Mediterranean, Middle Eastern and Indian cooking. It is used in baking and to flavour milk based desserts and sauces as well as in savoury dishes. It is usually used finely ground and occasionally in a kibbled form.

Its mild, aromatic, liquorice flavour enhances meat and fish dishes and it can be used whole or finely ground in vegetarian Indian dishes. Chew a few seeds after a meal to ‘freshen’ the breath.