spice

Also known as spices

thumb|Spices at a central market in Agadir, [[Morocco]] thumb|A group of Indian spices|Indian herbs and spices in bowls thumb|Spices of Saúde flea market, São Paulo, [[Brazil]]

AI overview

Spices are plant-based seasonings—typically derived from seeds, bark, roots, or fruits—that are used to add flavor and aroma to food. They have been valued across different cultures and regions around the world, as evidenced by their prominent presence in markets from Morocco to India to Brazil.

AI-generated from the Wikipedia summary — may contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 390 products

1NOVA · Unprocessed / minimally processed

Energy: 162 kcal
Fat: 4.2 g
— of which saturates: 0.9 g
Carbohydrates: 27.4 g
— of which sugars: 6 g
Fibre: 7.7 g
Protein: 4 g
Salt: 7.17 g

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via Open Food Facts · ODbL

Research

10,928 papers

Spice allergy.ReviewAnnals of allergy, asthma & immunology : official publication of the American College of Allergy, Asthma, & Immunology · 2011Chen JL, Bahna SLDOI: 10.1016/j.anai.2011.06.020
Spice-Derived Phenolic Compounds: Potential for Skin Cancer Prevention and Therapy.ReviewMolecules (Basel, Switzerland) · 2023Baloghová J, Michalková R, Baranová Z et al.DOI: 10.3390/molecules28176251
Spice Production, Marketing, and Value Chain in Ethiopia.ReviewTheScientificWorldJournal · 2024Wondimnew ADOI: 10.1155/2024/5211327
T-LGLL: variety is the spice of this leukemia.Blood · 2023Pflug NDOI: 10.1182/blood.2022018074
Spice use in food: Properties and benefits.ReviewCritical reviews in food science and nutrition · 2017Jessica Elizabeth T, Gassara F, Kouassi AP et al.DOI: 10.1080/10408398.2013.858235
Efficacy of Spice Supplementation in Rheumatoid Arthritis: A Systematic Literature Review.Nutrients · 2020Letarouilly JG, Sanchez P, Nguyen Y et al.DOI: 10.3390/nu12123800
Antimicrobial mechanisms of spice essential oils and application in food industry.ReviewFood chemistry · 2022Li YX, Erhunmwunsee F, Liu M et al.DOI: 10.1016/j.foodchem.2022.132312
Biosynthetic pathways and metabolic engineering of spice flavors.ReviewCritical reviews in food science and nutrition · 2021Huang L, Ho CT, Wang YDOI: 10.1080/10408398.2020.1769547

via PubMed

Wikidata facts

Image: Spices1.jpg

Show 5 more facts

Commons category: Spices
Commons gallery: Spice
P8168: Theodotion
water footprint: 2.35
social media followers: 239749

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~15 min read

Article

23 sections

Contents

Definition
History
Early history
Middle Ages
Early modern period
Function
Preservative claim
Classification and types
Culinary herbs and spices
Botanical basis
Common spice mixtures
Handling
Salmonella contamination
Production
Standardization
Gallery
See also
Notes
References
Sources
Further reading
Books
External links

thumb|Spices at a central market in Agadir, [[Morocco]] thumb|A group of Indian spices|Indian herbs and spices in bowls thumb|Spices of Saúde flea market, São Paulo, [[Brazil]]

In the culinary arts, a spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices and herbs are both seasonings. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices.