Spice

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A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth.[1] In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring.

Many spices are also used for other purposes, such as medicine, religious rituals, cosmetics, perfumery, or eating as vegetables. For example, turmeric is also used as a preservative; liquorice as a medicine; garlic as a vegetable. In some cases they are referred to by different terms.

Contents

Classification and types

List of herbs and spices

Grouping by plant part

Spices can be grouped as:

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