Allspice has many different names due to its long history. It is so common in English baking it has been called English Spice and in the early days of exploration it was named Pimento Berries because it was confused with black pepper. Even though its name suggests a mixture of spices, allspice is a single berry from the Jamaican bayberry tree. Its complex sweetness lends allspice a great deal of versatility. Whole, it is used in poached fish stock, vegetable and fruit pickles, and for wild game. Ground, it is found in spice cakes, puddings, cookies, gravies, bbq sauce and is a key ingredient in Caribbean jerk dishes and German sausages.