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Allspice: No, this isn't a mixture of everything in your spice rack, but rather a dried berry of the pimenta tree. If that's a surprise to you, imagine how Columbus felt -- he thought it was pepper (thus the name pimenta, which is Spanish for pepper). The berries look a little like plump peppercorns and the flavor is pungent, but it is not pepper. The best allspice comes from Jamaica.
For the freshest flavor, you should buy allspice in berry form and grind or crush it as needed. The taste is a pleasant mix of cloves, cinnamon and nutmeg. Used in jerks and for pickling, it goes great with meat and gives a nice kick to soups and stews.
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Recipe

Rice, Raisin, and Herb Pilaf

serves
prep time: 10
cook time: 30

ingredients

1/4 cup olive oil
2 1/2 cups chopped onions
1 cup long–,grain white rice
1/2 cup golden raisins
2 tablespoons fresh lemon juice
1/2 cup pine nuts, toasted
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill

directions

Heat oil in large saucepan over medium heat. Add onions and saute 10 minutes. Mix in rice, then broth, raisins, lemon juice, and allspice. Bring to boil. Reduce heat to medium–,low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Mix in pine nuts, mint, and dill. Season with salt and pepper.