Category:Spices
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Articles relating to spices, seeds, fruits, roots, barks, or other plant substances 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.
Subcategories
This category has the following 13 subcategories, out of 13 total.
A
- Arab spices (8 P)
G
I
L
M
- Myrrh (5 P)
P
- Pakistani spices (9 P)
S
- Saffron (20 P)
- Sri Lankan spices (4 P)
Pages in category "Spices"
The following 177 pages are in this category, out of 177 total. This list may not reflect recent changes.
A
- Acorus calamus
- Adobo
- Aframomum corrorima
- Ajwain
- Spiced ale
- Aleppo pepper
- Alleppey green cardamom
- Alligator pepper
- Allspice
- Alpinia caerulea
- Alpinia galanga
- Alpinia nigra
- Alpinia officinarum
- Amchoor
- Amomum ovoideum
- Angostura bitters
- Anise
- Annatto
- Argythamnia heterantha
- Asafoetida
- List of Australian herbs and spices
B
C
- Camphor
- Camphora officinarum
- Candy cap
- Canella
- Caper
- Caraway
- Cardamom
- Carissa carandas
- Catechu
- Cayenne pepper
- Celery
- Celery powder
- Chicory
- Chili powder
- Chimayo pepper
- Cinnamomum burmanni
- Cinnamomum cassia
- Cinnamomum osmophloeum
- Cinnamomum tenuifolium
- Cinnamon
- Clove
- Cocoa powder
- Coriander
- Crab boil
- Cumin
- Curcuma zedoaria
- Cymbopetalum costaricense
- Cymbopetalum penduliflorum
