Spices are vegetative substances that are added to food for flavor, color or aroma. They have been used by various cultures since many centuries. Spices are also used as preservatives and in the making of medicines, perfumes, and cosmetics. They are an integral part of religious rituals in countries such as India.

Types of spices
Spices are classified into groups based on their sources:

Dried seeds and fruits
These spices are derived from dried seeds and fruits of plants and trees:

• Allspice: Also called 'Jamaica pepper', allspice combines flavors of cardamom, nutmeg and cloves and has digestive, anti-flatulent and anti-microbial properties.
• Aniseed: It has a licorice flavor, has digestive, pain killing, and mildly anti-parasitic properties.
• Cardamom: Cardamom can be brown or green. Both have completely different flavors.
• Carom seeds: Also called 'ajwain', this spice has strong aroma, and digestive and antiseptic properties.
• Chili powder: This spice is primarily powdered hot red chili peppers of different varieties – jalapeno, pasilla, cayenne, etc.
• Coriander seed: This spice is available in whole or ground form. It is used to treat colds, indigestion and carminative disorders.
• Cumin: Available whole and powdered, cumin is the second most popular spice in the world after black pepper.
• Dill: This aromatic spice is common in Thai and Vietnamese dishes. Dill leaves and weed are also popular seasoning agents.
• Fennel: Dried fennel seeds are brown or green and each has a distinctive flavor.
• Fenugreek: Fenugreek is used to season savory foods and has high medicinal value.
• Mustard: Mustard is available in brown, yellow and black varieties.
• Nutmeg: Available whole or powdered, nutmeg is used in sweet and savory dishes.
• Paprika: Paprika is powdered dry bell peppers. Taste varies from sweet to spicy.
• Pepper: Pepper is available in white, green and black variety as powder or peppercorns.
• Pomegranate seeds: Slightly sour, this spice is available ground, whole or with arils.
• Poppy seed: Available in ground and whole form, poppy seeds are popular across the globe.
• Sesame: Minerals rich sesame comes in white and black variety. Each is popular in different countries.

Dried leaves
These spices are derived from leaves of plants such as:

• Bay leaf: With its distinctive flavor and fragrance, bay leaf is a choice spice across the globe.
• Curry leaves: Curry leaves are a popular spice in South India and Sri Lanka. They have many medicinal properties and enhance hair growth.

Dried arils
These spices, that are derived from the flesh covered seeds that develop on ovule stalks of plants include:

• Mace: Mace is the aril that covers nutmeg. It is preferred in lighter dishes.
• Pomegranate: This slightly tart spice is used in Indian and Pakistani cuisine.

Dried flower stigmas
Spices derived from stigmas – the apical end of styles in flowers include:

• Saffron: The costliest spice, saffron imparts color and flavor to food and has many medicinal properties.

Tree barks
Barks of certain trees have strong flavoring and aromatic properties such as:

• Cinnamon: Available whole or powdered, cinnamon has many medicinal properties. Due to its similarity to cassia, many manufacturers pass off the cheaper cassia as cinnamon.
• Cassia: This spice is similar to cinnamon but less aromatic and much cheaper. High consumption of cassia is not recommended due to toxic components.

Dried flower buds
These spices are derived from buds of specific plants:

• Cassia buds: This spice is rare and is usually used in traditional recipes.
• Cloves: Available whole or powdered, cloves have a very pungent taste and are used sparingly.

Roots and rhizomes
Spices that are made out of dried roots and rootstalks or rhizomes include:

• Galingale: The tubers of this aquatic plant are popular in the Valencia region.
• Garlic: Garlic is available whole or powdered and has high medicinal value.
• Ginger: Young and mature ginger tubers have different flavors and are used to treat nausea, diarrhea and other illnesses.
• Turmeric: It is available whole or powdered. It is widely used in South Asian savory dishes for its medicinal value.

Resins
These spices are derived from solid or semi-solid exudations of plants. Some examples are:

• Asafetida: This pungent spice has digestive and anti-flatulent properties, and is effective against flu and other illnesses.

There are many more spices available in the market. Spices not only improve the taste of food but also have high medicinal value.