Spice
Spice
Spice (/spaɪs/) is a substance used in cooking to add flavor or aroma to food. Spices are typically derived from plants, including seeds, fruits, roots, bark, or other plant substances.
Etymology
The word "spice" comes from the Old French word espice, which became epice and later spice. The term is ultimately derived from the Latin species, which means "appearance, kind, sort".
Types of Spices
There are many types of spices used in cooking, some of which include:
- Cinnamon: Derived from the bark of trees in the Cinnamomum family.
- Nutmeg: The seed or ground spice of several species of the Myristica genus.
- Pepper: A spice produced from the dried fruit of the Piper nigrum plant.
- Turmeric: A spice made from the root of the Curcuma longa plant.
- Clove: The aromatic flower buds of a tree in the family Myrtaceae.
- Cardamom: Seeds of plants in the genera Elettaria and Amomum in the family Zingiberaceae.
Uses
Spices are used in various forms of cooking and are often combined to create spice blends. They can be used to add flavor, color, or aroma to dishes. Some spices also have medicinal properties and are used in traditional medicine.
Related Terms
- Herb: A plant or plant part used for its scent, flavor, or therapeutic properties.
- Seasoning: A substance added to food to enhance the flavor.
- Flavor: The sensory impression of a food or other substance, determined primarily by the chemical senses of taste and smell.
External links
- Medical encyclopedia article on Spice
- Wikipedia's article - Spice
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