Ground allspice has a sharp-sweet aroma and hot taste, reminiscent of nutmeg, cloves (carnation), black pepper, cinnamon. It is added to stews, sauces and pastries with meat. Due to the clove notes, pepper is added to desserts, cupcakes, drinks and even cheeses. Gourmets put a little pepper to fish and fish salads. In ground form, allspice dissolves in the dish during cooking and more evenly distributes the aroma, in contrast to whole fruits.