Pimenta dioica, Pimenta racemosa
One of the false peppers, it can be used in the same way as black pepper. Its flavour is reminiscent of cloves, nutmeg, black pepper and cinnamon - hence its French name of four spices - grind it in a pepper mill to release its mild heat and pungent aroma. Widely used in sausage meat and pâtés, try adding it to soups and stews for an extra lift, to lentil, game and sausage dishes for an original flavour (accompanied by a rich red wine heavy in tannin). Try it for adding an unusual twist to cakes, liqueurs, punch. Too large for most pepper mills it’s easier to crush with a pestle and mortar or use a coffee grinder. Ground it can equally be used as a table spice.