Allspice is an integral part of Syrian cuisine. You can hardly read a recipe of a Levantine dish that doesn't include allspice. It could be used on its own or more commonly side by side with black pepper.
With me it was a complete different story...
People in Damascus are not fans of hot spicy food to say the least. The majority of my fellow Damascene can't tolerate heat in their food even black pepper could prove a challenge to some. Me on the other hand grew up in Saudi Arabia. Food there was way more spicy and eating very hot chilli sauce next to food was the norm.
Allspice didn't feature in our food as a family. My mum didn't like it and we never had it in our kitchen. My mum cooked exclusively with salt and black pepper.
So a 12 years old me, smug and proud of the amount of hot chilli I can handle, I developed this firm belief that allspice is a lame spice for lame people who can't even handle black pepper. I carried this belief with me for most of my life. I never cooked with allspice. I never bought allspice. I never even mentioned allspice. This got to the degree my wife didn't even know that allspice exists in Syrian cooking.
Now I am older and wiser, I decided to give allspice a fair chance and I actually loved the results. It has a nice flavour and a beautiful aroma. It is not the naff brother of black pepper I always imagined, it is a nice spice in its own right!
Now I made my peace with allspice, I wonder what is next for me. May be the lamest of all spices Bharat Mshakaleh (that is mixed spice for those of you who don't speak Arabic).