I am allergic to any member of the allium family (onions, garlic etc.) and I don't care for black or hot peppers, so I rely on herbs for flavor. I rub spareribs or chicken headed for the grill with brown sugar, dry mustard, paprika, dried parsley crumbled fine, pink salt, summer savory and ground thyme. Beef&veg or chicken noodle soup call for parsley, savory, thyme & bay leaves + rosemary for the C/N. Italian dishes are flavored with basil, oregano, parsley and savory. I grow most of the herbs I use, although I do have storebought dried also for winter use. My rosemary is about 4 years old. The one before it was 6 when I accidentally left it outside uncovered in the middle of winter. Fortunately Alabama winters aren't as bad as Ohio's.
I can't hardly stand plain applesauce but add cinnamon and I can't get enough. I just recently learned to dress up canned peaches with a bit of AC vinegar, brown sugar, cinnamon sticks and whole cloves.

Allspice is one of the oddballs from the Caribbean.
Got its name from the combined flavor of cinnamon nutmeg and clove.
Ran some seed through my whirlybird pepper grinder and for several weeks all my ground pepper had an allspice taste to it.

We used to keep a big jar of spiced whole peaches in the work truck.
Can't find them in the store now to save my life.
Yet another old-fashioned food gone by the wayside.
My mom made gallons of them.