Native to the West Indies, Allspice makes an excellent container plant. The tall, slender tree has a whitish-gray trunk and deep green flavorful leaves. Small white flowers appear in spring, and once the plant is mature, dark purple berries set fruit in summer. Dried allspice berries have the fragrance of cinnamon, cloves and nutmeg rolled into one. In the fresh leaves, the clove flavor is reduced and the cinnamon and nutmeg flavors become dominant. Use the fresh leaves for a spicy flavor when cooking roasts or stews. They may also be added to potpourris or boiled in water to impart a spicy scent in the home. Special Note: Allspice plants are dioecious meaning there are distinct male and female plants. To produce allspice berries, its best to grow two or three plants.