Condiments, spices, and flavors have no food value, but when used in small quantity they serve to improve the food, making it more palatable by their flavor and aroma.

Condiments are the substances which are usually eaten with meat, and give relish. Condiments are often combined with salt.

Salt may be considered as an indispensable article of food. It is an article of great historical importance. It is mentioned several times in the Bible. The poet Homer calls it "divine." It was at one time used as a measure of value. Salt is used probably more as a condiment than as a preservative, for it is used in the preparation of nearly all foods. Salt is used extensively in the manufacturing of chemicals. It is obtained from evaporation of water of the ocean and of interior of saline lakes and by the evaporation of the water rising naturally in saline springs. It is also obtained by mining the solid material, or rock salt.

The principal salt producing states in this country are New York, Michigan, Utah, West Virginia, Pennsylvania, and Texas.

Spices are aromatic vegetable condiments used for seasoning foods and are added chiefly to foods which contain sugar.

Cloves are the unexpanded flowers of an evergreen tree found in the East Indies and West Indies. Owing to their peculiar shape they are called nails by both French and Chinese. Good cloves are dark in color, rich in oil, and very aromatic.

Cinnamon is the inner bark of a tree allied to the laurel, and is cultivated in India, China, Ceylon, and the Penang Islands.

Allspice is so called because the aroma resembles that of cloves, cinnamon, and nutmeg. The allspice is the berry of the cassia tree, which is extensively cultivated in Jamaica.

Nutmeg is the kernel of the fruit of an evergreen tree, native of the East Indian Islands. There are several varieties on the market. The round, small nutmeg is considered the best.

From inferior nutmegs is extracted an oil which is sold as "oil of mace."

It is claimed that more nutmegs are consumed in America than in all Europe.

Mace is the thin covering of the nutmeg.

Pepper plant is a vine which grows wild in China and in the East and West Indies. Only the berries of the vine are used. Those used for white pepper are decorticated before grinding. This makes a mild pepper. The black pepper is ground with the hull left on the berry. This gives it a very pungent flavor.

Dill is a small herb native to Spain. The small seeds are used whole, but oil is also extracted from them for flavoring.

Celery is a vegetable grown in Europe and America. It is a great relish and very economical, since every particle of it may be used. The stalks may be combined in a variety of ways. The leaves are used as a garnish.

The celery seeds are ground and made into celery salt, which is used as a flavor for soups and sauces. The seeds are also used whole.

Bay leaves are the leaves of a shrub belonging to the laurel family, growing wild along the Mediterranean. The leaves are exported dry and used in flavoring meats and soups.

Parsley is a small, green herb, supposed to have come originally from Egypt, but now grown both in Europe and America, and probably used more than any other vegetable in flavoring and garnishing foods.

Summer savory, thyme, and sage are all botanically allied. Their flavor is fragrant and aromatic. They are used for flavoring meats and dressing for fowls.

Mint, sweet marjoram, and tarragon are aromatic herbs grown in Europe and America and used extensively in the making of sauces, pickles and vinegar.

Onions, leeks, shallot, and garlic are essential in the flavoring of meats, soups, sauces, and salads. The onion demands skilful handling. When used properly it is a wholesome condiment.

Only the smallest quantity of garlic should be used, owing to its strong, decided flavor.

The leek is milder than the common onion, the shallot being the daintiest of them all.

Capers are unopened flowers of a shrub which is cultivated in France, but grows wild in Italy and Africa. The buds are preserved in salt and vinegar and are used for flavoring gravies and sauces. They are considered almost indispensable in the serving of roast mutton.

Curry powder is a manufactured powder, yellow in color, highly seasoned, and very aromatic. Used mostly in the East Indies.

Mustard is the pulverized seed of a plant which grows in England. Good mustard should be a bright yellow color; very aromatic as well as pungent in flavor.

Horseradish plant grows in Europe and America. The roots of this plant are grated and prepared with salt and vinegar and served as a condiment.

Ginger is a native of East and West Indies. The root is either decorticated and ground for seasoning purposes, or it is served whole in sugar.

Different aromatic herbs are ground and sold in packages It is preferable to use the un-ground product, as that contains more of the aroma and good oils.

Flavors are mostly used in the making of sweetmeats. Perhaps the vanilla bean is used the most. The vanilla vine is a native of Central America and cultivated in South America, West Indies and Mexico. The vanilla of commerce is made by extracting the oil from the seed pods. The best vanilla beans come from Mexico.