Spice

A spice is a dried flavoring substance derived from parts of plants other than the leaves. Spices are used to flavor, color, or preserve food. They are typically distinguished from herbs, which are usually the leaves and green parts of plants. Spices can come from seeds, fruit, berries, bark, roots, or flowers.

Common examples include black pepper (seed from Piper nigrum), cinnamon bark, cloves (flower buds), nutmeg and mace (seed and aril), cumin, coriander, turmeric (rhizome), ginger (rhizome), paprika (dried fruit of Capsicum), saffron (stigmas). Chili peppers provide heat from the fruit; saffron is notably expensive. Many spices are used in blends such as curry powder or garam masala.

History and trade: Spices have long shaped global commerce, driving exploration and exchange between Asia, the Middle East, Africa, and Europe. They were historically valued for flavor, preservation, and medicinal uses, and played a central role in colonial economies and culinary traditions.

Production and safety: Spices are processed by drying, grinding, or extracting essential oils. Quality control concerns include adulteration and contamination; proper storage in a cool, dry place helps preserve aroma. Some individuals may have allergies or sensitivities to certain spices.