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Everything about Spice

Food flavouring

In the culinary arts, a spice is a seed, fruit, root, bark, or other plant substance primarily used for flavouring or colouring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavouring or as a garnish. Spices and herbs are both seasonings. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices. Wikipedia →

🧭 Start here: a 6-step reading path

  1. Read the overview: SpiceA 5-minute orientation
  2. Skim a recent paper: SPICE, A Dataset of Drug-like Molecules and Peptides for Training Machine Learning PotentialsInfluential work since 2022
  3. Pick up a classic book: SPICEThe most-reprinted book on the subject
  4. Read the landmark paper: The Curry Spice Curcumin Reduces Oxidative Damage and Amyloid Pathology in an Alzheimer Transgenic MouseCited 1,255 times
  5. Go sideways: BaharatA closely related topic
  6. Go sideways: Spice mixA closely related topic

📖 Definitions

Noun Aromatic or pungent plant matter (usually dried) used to season or flavor food.

Noun The quality of being spicy.

Noun Appeal, interest; an attribute that makes something appealing, interesting, or engaging.

Noun A psychoactive neocannabinoid.

🗂️ The subject at a glance

  1. Definition
  2. History
  3. Function
  4. Classification and types
  5. Handling
  6. Production
  7. Standardization

🏆 Landmark papers (most cited)

🆕 Influential since 2022

📚 Books worth reading

Ranked by number of editions on Open Library, a rough measure of how lasting a book is.

🔗 Related topics