Know about Different Kinds of Spices

By | March 18, 2011

A tasty recipe is made by a combination of different elements. Among the various items used in cooking, spices have a specific role. The taste of a specific recipe is due to the addition of a right type of spice. There are a wide range of spices used across the world. Here are some of their categories that are being used.

Seed spices are the ones which are in the form of the seed. They can be used directly or in powder or paste form. Certain fruit form of spices such as vanilla, mace, nutmeg, anise and so on are also used in various recipes. However, there are also some spices, which are actually fruit forms but considered as seed spices. They include fenugreek, cumin, coriander, mustard, celery seeds and others.

Certain vegetables used specially as seasonings such as garlic, onions, celery are also treated as spices. Leafy parts of some plants have medicinal properties and are used as spices. Some of leafy spices include basil, mint, tarragon, and bay leaves. They are also used in powdered and dry forms for different cuisines.

The other types of spices include root spices, pepper spices, bark spices, and flowers. Garlic, turmeric, and ginger are the spices that are obtained from root-forms. Black, white and chilli peppers are the different varieties of pepper spices. Bark spices, as the name suggests, are the elements of bark of a plant. Cinnamon is the most commonly used among bark spices that adds flavor and taste in cooking and baking. In addition to the above types, certain flower spices such as capers and saffron are also used in different recipes.

Some people also categorize the spices based on their origin and include American, French, Indian, Italian, and Moroccan spices. If you wish to use a type of spices which is not of your local origin, then you can purchase them through the internet. Online spices’ shopping therefore serves to buy spices of any kind and any origin. You can also save much money by purchasing different kinds of spices online.