Spices are dried seeds/fruit/root or bark. They are used in cooking to add flavour and colour and sometimes also as as a preservative. Although they have little or no nutritional value, many have medicinal qualities.
I think of spices in categories. There are the hot, pungent spices such as cayenne, chilli and paprika; the fragrant spices – cardamom, coriander, saffron and cumin; the earthy ones – all spice, nutmeg, mace, cinnamon; and the...
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