spice
Sign in to savethumb|Spices at a central market in Agadir, [[Morocco]] thumb|A group of Indian spices|Indian herbs and spices in bowls thumb|Spices of Saúde flea market, São Paulo, [[Brazil]]
AI overview
Spices are plant-based seasonings—typically derived from seeds, bark, roots, or fruits—that are used to add flavor and aroma to food. They have been valued across different cultures and regions around the world, as evidenced by their prominent presence in markets from Morocco to India to Brazil.
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Article
23 sectionsContents
- Definition
- History
- Early history
- Middle Ages
- Early modern period
- Function
- Preservative claim
- Classification and types
- Culinary herbs and spices
- Botanical basis
- Common spice mixtures
- Handling
- Salmonella contamination
- Production
- Standardization
- Gallery
- See also
- Notes
- References
- Sources
- Further reading
- Books
- External links
thumb|Spices at a central market in Agadir, [[Morocco]] thumb|A group of Indian spices|Indian herbs and spices in bowls thumb|Spices of Saúde flea market, São Paulo, [[Brazil]]
In the culinary arts, a spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices and herbs are both seasonings. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices.