ABSTRACT
A spice is defined as “a strongly flavoured or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment.” A spice is a dried seed, fruit, root, rhizome, bark or vegetative substance or flower bud used in nutritionally insignificant quantities as a food additive for the purpose of flavoring. Spices are distinguished from herbs, which are leafy, green plant parts used for flavoring purposes. Spices are dried and usually ground into a powder. ¢e American Spice Trade Association (ASTA) defines spices as “any dried plant product used primarily for seasoning purposes.” Included are tropical aromatics (pepper, cinnamon, cloves, and so on), leafy herbs (basil, oregano, marjoram, and so on), spice seeds (sesame, poppy, mustard, and so on), and dehydrated vegetables (onions, garlic, and so on). Many spices have other uses such as food preservation, medicine, religious rituals, cosmetics, and perfumery or as vegetables.
