Spice

Seasonings prepared mainly from tropical plants. Spices are generally more pungent than herbs and have a strong flavor. They may represent seeds, roots, stems, or bark, depending on which part of the plant is the most aromatic (spicy). In contrast, herbs generally utilize most of the plant. The following are representative: Allspice and red PEPPER come from the dried fruits; CLOVES from dried flower buds; cinnamon from bark; MUSTARD from seeds; black pepper from dried berries; GINGER and horseradish from roots; SAFFRON from dried flower stigmas. Spices are among the oldest FOOD ADDITIVES; the amounts used to flavor food are too small to contribute significant nutrients, although they stimulate digestion. Certain oils possess preservative or antioxidants effects.