Spice

A spice is a plant-derived substance used mainly to flavour, colour, or preserve food.

A spice is a plant-derived substance used mainly to flavour, colour, or preserve food. In culinary use, spices are typically obtained from seeds, fruits, roots, bark, or other non-leafy parts of plants, and they are distinct from herbs, which usually come from leaves, flowers, or stems. Spices are a major part of everyday cooking in Canada, reflecting the country’s multicultural food traditions and global grocery trade.

Definition

A spice is usually defined as a dried plant product used to add flavour, colour, or aroma to food. Common culinary classifications distinguish spices from herbs by source plant part, with herbs typically coming from leafy growth and spices from seeds, bark, roots, fruits, or buds.

Uses

Spices are used in cooking to enhance taste, aroma, and appearance, and some have been used historically as preservatives. They also appear in traditional medicine, cosmetics, incense, and religious practice.

History and trade

Spices have been valued for centuries and were central to long-distance trade networks linking Asia, the Middle East, Europe, and later global markets. Their high value made them important commodities in exploration, commerce, and colonial expansion.

Examples and forms

Spices may be sold whole, ground, crushed, or otherwise processed before use. Familiar examples include black pepper, cinnamon, cloves, cardamom, cumin, and turmeric.