Help building the largest human-edited directory of the web Suggest URL - Open Directory Project - Become an editor

directopedia.org uses links and structure from dmoz Open Directory Project.
The contents has been generating using technology developed by scientec.

For other uses, see Spice (disambiguation).

This article is part of the Cuisine series

Preparation techniques and cooking items

Techniques - Utensils Weights and measures

Ingredients and types of food

Spices and Herbs Sauces - Soups - Desserts Cheese - Pasta - Bread Other ingredients

Regional cuisines

Africa - Asia - Caribbean South Asian - Latin America Middle East - The West Other cuisines...

See also:

Famous chefs Kitchens - Meals Wikibooks: Cookbook

edit this box

A spice is a dried seed, fruit, root, bark or resin substance used in nutritionally insignificant quantities as a food additive for the purpose of flavouring.

Many of the same substances have other uses in which they are referred to by different terms, e. g. in food preservation, medicine, religious rituals, cosmetics, perfumery or as vegetables. For example, turmeric is also used as a preservative; licorice as a medicine; garlic as a vegetable and nutmeg as a recreational drug.

Spices are further distinguished from herbs, referring to leafy, green plant parts used for flavouring purposes. They are not fresh.

Contents 1 History 2 See also 3 Further reading 4 External links

History

Spices have been prominent in human history virtually since its inception. Spices were some of the most valuable items of trade in the ancient and medieval world. In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants. In the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of spices.

Spices were the primary reason that Portuguese navigator Vasco Da Gama sailed to India. Around that same time, when Christopher Columbus happened upon the New World, he was quick to describe to investors the many new spices available there.

See also

• List of herbs and spices
• Spice trade

Further reading

• Jack Turner (2004), Spice: the history of a temptation, HarperCollins

External links

• SpicesKerala.com
• Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot Quote: "...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything)...Top 30 Spices with Antimicrobial Properties..."
• May 22, 2001, Add a Little Spice to Your Life. And Take Away a Few Bacteria That Cause Disease
• August 18, 1998, Common Kitchen Spices Kill E. Coli O157:H7 Quote: "...The study is the first in the United States that looks at the effect of common spices on E. coli O157:H7. Previous studies have concluded spices kill other foodborne pathogens. "In the first part of our study, we tested 23 spices against E. coli O157:H7 in the laboratory," Fung said. "We found that several spices are good at killing this strain of E. coli."..."
• Citra Spice Mart List of Spices (A-z Spices) and what it is used for. Contains medicinal values of spices, pulses and herbs and also recipes pertaining such ingredients.
• Gernot Katzer's Spice Pages An encyclopedia of spices

This article is based on the article "Spices" from Wikipedia - the free encyclopedia created and edited by online user community. This article is distributed under the terms of GNU Free Documentation License. Here you find the list of authors of this article. The article can only edited within Wikipedia. Edit this article in Wikipedia.