However, it is not really like any one of them but has a unique flavour of its own. It is sometimes called Jamaican pepper or pimento, and is used in marinades and pickles – you’ll see the whole berries used in jars of commercial pickled herrings, and you can catch some of its flavour in the recipe for Tunisian Aubergine Salad.
Make these a month before Christmas and you'll receive plenty of compliments when serving them with cheese and cold cuts. Or why not make up some batches as gifts for food-loving friends?
A glass of something warm and spicy goes very well with warmed mince pies during the party season - even though we no longer seem to greet guests rubbing frosty fingers and shaking snow off their boots!
Delia discovered this wonderful, hearty spicy soup in a charity cookbook. As she says, it really hits the spot on a cold day...
With its explosion of colour and flavours, a spicy mix of Caribbean spices, coconut milk, beef and vegetables brings this vivid, tasty dish to life!
The clean pickle flavours make these soused herrings a great choice for lunch or supper with home-made bread and salad. They'll keep for a week in the fridge and need to be made at least two days before you want to eat them.