Spice

Spices are strongly flavoured or aromatic parts of plants used in small quantities in food as a preservative, or flavouring in cooking. Spices are distinguised from other plant products used for similar purposes, such as herbs (which are green, leafy parts of plants), aromatic vegetables, and dried fruit.

Spices were some of the most valuable items of trade in the ancient and medieval world. Many spices were formerly used in medicine, though this use has decreased somewhat in later years.

List of spices

• Ajwain (Carom, Ajowan)
• Allspice
• Anise seed (see also star anise)
• Annatto (Achiote)
• Asafoetida
• Bay leaves
  • -Medeterranian
  • -Indian
• Caraway seed
• Cardamom
• Celery seed
• Chile pepper
• Cinnamon (and Cassia)
• Clove
• Coriander
• Cubeb
• Cumin
• Dill seed

• Fennel seed
• Fenugreek seed
• Ginger root (and Galangal)
• Horseradish
• Mustard seed
  • -yellow
  • -oriental (aka "black mustard", though actually reddish-brown in color)
• Nigella (Kolanji, Black caraway)
• Nutmeg (and Mace)
• Paprika
• Pepper (and relatives)
• Poppy seed
• Saffron
• Sesame seed
• Star anise
• Sumac
• Tamarind
• Turmeric
• Vanilla
• Wasabi
• Woodruff, sweet
• Zedoary (Amb halad)

Table salt is an extremely common seasoning, often used as and sometimes considered a spice; however, it is a mineral.

Common spice mixtures:

• Adobe criollo
• Berebere
• Chili powder
• Chinese five spice
• Curry powder
• Garam masala
• Jamaican jerk spice
• Ponch phoran
• Quatre épices
• Ras-el hanout
• Sansho
• Zahtar