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“And what of all these spices? They're worth a pretty fortune." She waves a juddering arm across the table, at the tins and glass jars and earthenware pots. All at once a shaft of thin northern light swoops over them, jolting them into luminous life: bubbled glass jars of briny green peppercorns, salted capers, gleaming vanilla pods, rusted cinnamon sticks, all leaping and glinting. The sudden startling beauty of it, the palette of hues--ocher, terra-cotta, shades of earth and sand and grass---the pale trembling light. All thoughts of running a boardinghouse vanish.
I reach for a jar, lift its cork lid. The scent of bark, earth, roots, sky. And for a second I am somewhere else. "The mysterious scent of a secret kingdom," I murmur. The jar contains little pellets, brown, spherical, unexotic. How marvelous that something so plain can have such an enthralling perfume, I think.
"Oh, Miss Eliza. Always the poetess! It's only allspice." Cook gives a wan smile and gestures at the ceiling, where long bunches of herbs hang from a rack. Rosemary, tansy, sage, nettles, woodruff. "And what of these? All summer I was collecting these and they still ain't properly dry."
"May I lower it?" Not waiting for an answer I wind down the rack until the drying herbs are directly in front of me---a farmyard sweetness, a woody sappy scent, the smell of bruised apples and ripe earth and crushed ferns.”
― Annabel Abbs, Miss Eliza's English Kitchen

“The spice you used in the p?te...
that was allspice, right?"
ALLSPICE
The allspice plant is a tropical, mid-canopy tree.
The leaves are dried fruits are often used as a cooking spice.
It was given the name "allspice" because it combines the flavor of cinnamon, nutmeg and cloves.
"It's a convenient spice for nullifying the smelliness of some ingredients. You used it to get rid of the smell from the chicken liver, right?"
"O-oh! Um...
Yes, but..."
?
"I mean, for the last two days... all of you have tasted a whole lot of dishes for judging, right? And, um...
allspice can be used not just to eliminate smells but also to aid digestion.
I-I thought maybe...um... i-it would be nice if I could make a dish that's easier on the tummy..."
WAAAAAAAAHHHH!
"I knew it! I knew my darling Megumi was the best!"
"Yes. Our eyes do not deceive us. We were right!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 4 [Shokugeki no Souma 4]

“ So luscious! The dressing is extra-virgin olive oil and wine vinegar exquisitely melded with pureed pike liver.
The rich, full-bodied flavor of the liver seeps into the tongue, gracefully underscoring the mild sweetness of the fatty meat. I feel like I'm drowning in a tidal wave of flavor and fragrance!
Unbelievable!
How many spices must he have mixed to-"
"No. The spice used in this dish...
... is allspice alone."
"What?!"
"I thought Hayama's talent lay in the mixing of varied exotic spices to create the perfect fragrance."
"No, his skill is in manipulating fragrance itself.
He can do more than just add more spices into his recipes.
In fact, this time he subtracted spices instead.
In so doing, he accentuated the freshness and flavor of the in-season pike.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 12 [Shokugeki no Souma 12]