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Concept
Spice
Summary
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 are sometimes used in medicine, religious rituals, cosmetics, or perfume production. For example, vanilla is commonly used as an ingredient in fragrance manufacturing.
A spice may be available in several forms: fresh, whole-dried, or pre-ground dried. Generally, spices are dried. Spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life. Some spices are not always available either fresh or whole, for example, turmeric, and often must be purchased in ground form. Small seeds, such as fennel and mustard seeds, are often used both whole and in powder form.
As of 2019, there is not enough clinical evidence to indicate that consuming spices affects human health.
India contributes to 75% of global spice production. This is reflected culturally through their cuisine; historically, the spice trade developed throughout the Indian subcontinent as well as in East Asia and the Middle East. Europe's demand for spices was among the economic and cultural factors that encouraged exploration in the early modern period.
The word spice originated in Middle English which came from the Old French words espece, espis(c)e, and espis(c)e. According to the Middle English Dictionary, the Old French words came from Anglo-French spece; according to Merriam Webster, the Old-French words came from Anglo-French espece, and espis. Both publications agree that the Anglo-French words are derived from Latin species. Middle English spice had its first known use as a noun in the 13th century.
Official source
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