Spices

A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs: the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production.

A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs: the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production.

Allspice1

Allspice

Anise Seed

Anise Seed

Annatto Seed

Annatto Seed

Arrowroot

Arrowroot

Caraway Seed

Caraway Seed

Cardamom

Cardamom

Celery Seed

Celery Seed

Cinnamon

Clove

Coriander

Coriander

Cumin

Cumin

Fennel

Fennel

Curry Powder

Curry Powder

flax

Flax Seed

Ginger

Ginger

Mustard Seed

Mustard Seed

Mustard Seed

Mustard Seed

Nutmeg

Nutmeg

Poppy Seed

Poppy Seed

Sesame Seed Black

Sesame Seed Hulled

Star Anise

Star Anise

Sumac

Sumac

Turmeric

Spice

Spice

A spice may be available in several forms: fresh, whole-dried, or pre-ground dried.
Generally, spices are dried. Spices may be ground into powder for convenience.
A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life.
Some spices are not always available either fresh or whole, for example, turmeric, and often must be purchased in ground form. Small seeds, such as fennel and mustard seeds, are often used both whole and in powder form.

What’s The Difference Between Peppers & Chilies?

What’s The Difference Between Peppers & Chilies?

Some flavor elements in spices are soluble in water; many are soluble in oil or fat. As a general rule, the flavors from a spice take time to infuse into the food so spices are added early in preparation. This contrasts with herbs which are usually added late in preparation.
Because they tend to have strong flavors and are used in small quantities, spices tend to add few calories to food, even though many spices, especially those made from seeds, contain high portions of fat, protein, and carbohydrate by weight. However, when used in larger quantities, spices can also contribute a substantial amount of minerals and other micronutrients, including iron, magnesium, calcium, and many others, to the diet. For example, a teaspoon of paprika contains about 1133 IU of Vitamin A, which is over 20% of the recommended daily allowance specified by the US FDA.
Most herbs and spices have substantial antioxidant activity, owing primarily to phenolic compounds, especially flavonoids, which influence nutrition through many pathways, including affecting the absorption of other nutrients. One study found cumin and fresh ginger to be highest in antioxidant activity.