Spice

In the culinary arts, a spice is a seed, fruit, root, bark, or other plant substance primarily used for flavouring or colouring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavouring 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.

Back to Brewing Science →

Source: Wikipedia · Image: Wikimedia Commons · CC BY-SA 3.0

LEAFSTEEP

The art of tea — steep times, ratios, and the culture of the cup.

Get new guides by emailOccasional emails. No spam. Unsubscribe anytime.

InformationAbout Contact Privacy Policy Terms of Service Disclaimer Affiliate Disclosure Cookie Policy

Museum entries, images, and facts are drawn from Wikipedia and Wikimedia Commons, used under public-domain and Creative Commons licenses.