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
• Caraway seed
• Cardamom
• Celery seed
• Cinnamon (and Cassia)
• Clove
• Coriander
• Cubeb
• Cumin
• Dill seed
• Fennel seed
• Fenugreek seed
• Ginger root (and Galangal)
• Horseradish
• Mustard seed
• Nigella (Kolanji, Black caraway)
• Nutmeg (and Mace)
• Paprika
• Pepper (and relatives)
• Poppy seed
• Saffron
• Sesame seed
• Star anise
• Sumac
• Tamarind
• Turmeric
• Vanilla
• Wasabi
• 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

External addresses

• Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot
• May 22, 2001, Add a Little Spice to Your Life. And Take Away a Few Bacteria That Cause Disease
• August 18, 1998, Common Kitchen Spices Kill E. Coli O157:H7 Citat: "...The study is the first in the United States that looks at the effect of common spices on E. coli O157:H7. Previous studies have concluded spices kill other foodborne pathogens. "In the first part of our study, we tested 23 spices against E. coli O157:H7 in the laboratory," Fung said. "We found that several spices are good at killing this strain of E. coli."..."