Spices are the strongly flavoured or aromatic parts of plants used in food as a preservative or flavouring in cooking. Many spices were formerly used in medicine, though this use has decreased somewhat in later years.
Spices were some of the most valuable items of trade in the ancient and medieval world.
Individual spices (not including herbs, aromatic vegetables, and dried fruits used for similar purposes):
- Ajowan seed (Ajwain, Carom)
- Allspice
- Anise seed (and Star anise)
- Annato seed (Achiote)
- Asafoetida
- Caraway seed
- Cardamom
- Celery seed
- Cinnamon (and Cassia)
- Cloves
- Coriander seed
- Cubeb
- Cumin
- Dill seed
- Fennel seed
- Fenugreek seed
- Ginger (and Galangal)
- Horseradish
- Mustard seed
- Nigella (Kolanji, Black caraway)
- Nutmeg (and Mace)
- Paprika
- Pepper (and relatives)
- Poppy seed
- Saffron
- Sesame seed
- Sumac
- Tamarind
- Turmeric
- Vanilla
- Wasabi
- Zedoary (Amb halad)
Table salt is an extremely common seasoning, often used as and sometimes considered a spice; however, it is a mineral.
Common spice mixtures: