The fruits of P. racemosa , a closely related species, are sometimes used to adulterate allspice. In Caribbean cuisine, allspice with its pleasing clove -like aroma is the most important spice and used extensively. Meat is often stuffed with allspice leaves and barbecued over a fire of allspice wood, similar to the use of myrtle around the Mediterranean Sea. Jamaica is known for its fiery jerk pastes, which are commonly used to marinate pork or chicken before barbecuing. Jerk is made mostly of onions and local chile cultivars of unmatched heat and pungency.
Authenticity is increased by adding dry allspice branches to the firewood.
In Europe, England consumes most of it. Allspice is also quite popular in the US, where cooks use if for quite similar purposes. Other spices popular in Scandinavia are dill and cardamom seeds. I guess this is not a matter of taste but of availability, since allspice is nowhere grown in Asia.