Whole spice. The whole spice is the dried fruit of the P. dioica plant. The fruits are harvested when they are green and unripe and are traditionally dried in the sun. When dry, they are brown and look like large brown smooth peppercorns. Whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use. Allspice is also essential for Middle Eastern cuisine, especially in the Eastern Mediterranean, where it is used to flavor a variety of cooked foods and meat dishes. In the US, it is mainly used in sweets, but it is also responsible for providing the distinctive aroma and flavor to Cincinnati style chili. The allspice is used and appears in many dishes, including cakes. Even in many countries where allspice is not very popular in households, such as Germany, it is used in large quantities by sausage manufacturers. It is a main aromatic, used in barbecue sauces.