Spicea

Spicea is a culinary spice derived from the dried seed capsules of the herb Spicea officinalis, a perennial plant in the family Lamiaceae. It is characterized by a warm, peppery aroma with citrusy overtones and a moderately pungent flavor. The spice is used to season savory dishes as well as some baked goods.

Spicea is described as native to the tropical archipelago of Spiceland, with a long-standing tradition of spice cultivation. It is now grown in subtropical and tropical regions with well-drained soils. Harvesting occurs when seed capsules mature and dry on the plant; capsules are separated, dried to low moisture, and sometimes toasted to release aromas. It is sold as whole seeds, ground spice, or as an essential oil extract.

The aroma derives from volatile oils dominated by limonene, α-pinene, and terpenoid compounds, giving citrusy, piney, and peppery notes. The spice carries moderate heat and a lingering warmth on the palate.

Spicea is used in meat rubs, stews, marinades, soups, and some baked goods. It pairs well with garlic, coriander, citrus zest, and black pepper; it is commonly added early in cooking to develop flavor. In culinary doses, Spicea is generally regarded as safe. Concentrated essential oil can be irritating and should be used sparingly; as with other spices, individuals with sensitivities should avoid excessive consumption. Store in a cool, dark, airtight container to preserve aroma.