Spices come in the main from tropical plants. They are from roots, bark, flowers, buds, fruits, or seeds according to the plant-part containing the aromatic substance for which the spice is valued and used. The flavor of spices is generally due to volatile oils, as in fruits. They dissipate odors that are usually agreeable. Heated volatile oils evaporate.

Constituents of spices are similar. They are commonly volatile oils, mineral matter, tannin, protein, starch, fiber. These are in different proportions in different spices. The mineral salts differ somewhat and the oils so differ as to distinguish the spices. Some spices are very pungent. Several spices are often mixed to secure a blend of flavors.

Condiments are substances added to food to stimulate digestion. This is the function of spices. Mild stimulation of well-seasoned and well-served food promotes wholesome digestive activity. Excessive stimulation destroys natural vitality and hinders normal functioning of body.

Common Spices Diet-Use

Allspice, cloves, cinnamon (cassia), ginger, nutmeg (mace). Used in flour-mixtures, acid, oil, and sweet food-dressings. Pepper - black, white, red (cayenne and paprika); mustard. Used with meats, vegetables, and salad-dressings.

Origin

Allspice

Dried fruit of West Indian evergreen.

Cinnamon

Inner bark of tropical tree.

Ginger

Rootstock of tropical herb.

Nutmeg

Seed of tropical tree.

Cloves

Immature flower buds of clove tree.

Cassia

Coarse outer bark and buds. Chinese variety of cinnamon.

Mace

Thickened cover of nutmeg.

Pepper

Dried berry of tropical shrub prepared as black and white.

Cayenne

Dried fruit-pods of tropical and temperate herb.

Paprika

Mild Hungarian variety.

Mustard

Seed of temperate-zone herb. Black and white varieties mixed.