The fragnant aroma of allspice has a shades of cinnamon, black papper, nutmeg and clove. Use allspice for cooking soupes (mixed meat Solyanka, spicy meat and vegetable soup Kharcho), btoths, fish, meat, vegetable and mushroom marinades, sauces, meat and fish apetizers and for canning. The spice can be used instead of black pepper, it blends well with garlic, bay leaf, basil, dill, parsley and clove.