Especia

Especia is the Spanish noun for spice, defined as an aromatic plant-derived substance used to flavor, color, or preserve food. In everyday language, especia may refer to a single spice, while especias denotes a blend or assortment. The term is widely used across Spanish-speaking regions and is central to many culinary traditions.

Spices differ from herbs in that they generally come from seeds, fruit, bark, roots, or other plant parts, whereas herbs are typically the leaves of aromatic plants. Common especias include canela (cinnamon), clavo (clove), pimienta (pepper), comino (cumin), pimentón (paprika), cúrcuma (turmeric), jengibre (ginger), nuez moscada (nutmeg), and anís estrellado (star anise). The term also covers spice blends such as curry powders or ras el hanout in many cuisines.

Especias are used to enhance flavor, aroma, color, and texture, and can also act as preservatives. They appear in countless dishes, sauces, marinades, and rubs. Beyond cooking, especias have historically been used in perfumery and traditional medicine in various cultures.

Historically, spices were important drivers of global trade and exploration, linking Asia, Africa, Europe, and the Americas. Today, spice production remains a global market, with major producers in multiple regions and with extensive use across cuisines around the world.