Spices

Spices come from various parts of plants such as seeds, fruits, roots, barks, or other plant substances and are used for flavoring, coloring, or preserving food. Here are some common categories and examples of spices:

1. Seed Spices:
   • Cumin
   • Coriander
   • Mustard seeds
   • Fennel seeds
   • Fenugreek
   • Caraway
2. Fruit and Berry Spices:
   • Black pepper
   • Allspice
   • Juniper berries
   • Paprika
   • Chili peppers
   • Cardamom
3. Bark Spices:
   • Cinnamon
   • Cassia
   • Canella
4. Root and Rhizome Spices:
   • Ginger
   • Turmeric
   • Galangal
   • Horseradish
5. Bud Spices:
   • Cloves
   • Capers
6. Flower Spices:
   • Saffron
   • Rose petals
7. Leaf Spices (also considered herbs):
   • Bay leaves
   • Curry leaves
8. Bulb Spices:
   • Garlic
   • Onion
   • Shallots
9. Aril Spices:
   • Mace (the aril of nutmeg seed)
10. Other Notable Spices:
    • Vanilla (from orchid seed pods)
    • Nutmeg (seed)
    • Star anise (fruit)
    • Sumac (dried and ground fruit)
    • Asafoetida (gum resin from plant roots)