Ingredients


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    Spices

    A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. Flavoring may be to hide other flavors. In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring.

    Many spices are used for other purposes, such as medicine, religious rituals, cosmetics, perfumery, or for eating as vegetables. For example, turmeric is also used as a preservative; liquorice as a medicine; garlic as a vegetable.

    A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried.[7] A whole dried spice has the longest shelf life so can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. Some spices are rarely available either fresh or whole, for example turmeric, and must be purchased in ground form. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.