Spices
A spice is a dried seed, fruit, root, bark, leaf, or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavour, colour, or as a preservative that kills harmful bacteria or prevents their growth.
Many of these substances 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.
In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavouring purposes. Herbs, such as basil or oregano, may be used fresh, and are commonly chopped into smaller pieces. Spices, however, are dried and often ground or grated into a powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.
Classification and types
Spices can be grouped as:
1. Dried fruits or seeds, such as fennel, mustard, and black pepper.
2. Arils, such as mace.
3. Barks, such as cinnamon and cassia.
4. Dried buds, such as cloves.
5. Stigmas, such as saffron.
6. Roots and rhizomes, such as turmeric, ginger and galingale.
7. Resins, such as asa foetida
8. Herbs, such as bay, basil, and thyme are not, strictly speaking, spices, although they have similar uses in flavouring food. The same can be said of vegetables such as onions and garlic.
Many of these substances 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.
In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavouring purposes. Herbs, such as basil or oregano, may be used fresh, and are commonly chopped into smaller pieces. Spices, however, are dried and often ground or grated into a powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.
Classification and types
Spices can be grouped as:
1. Dried fruits or seeds, such as fennel, mustard, and black pepper.
2. Arils, such as mace.
3. Barks, such as cinnamon and cassia.
4. Dried buds, such as cloves.
5. Stigmas, such as saffron.
6. Roots and rhizomes, such as turmeric, ginger and galingale.
7. Resins, such as asa foetida
8. Herbs, such as bay, basil, and thyme are not, strictly speaking, spices, although they have similar uses in flavouring food. The same can be said of vegetables such as onions and garlic.
