“Spices” is the generic name for products derived from a variety of plant parts as mentioned below.  FDA describes spices as “any aromatic vegetable substance in the whole, broken or ground from that is used primarily to season food rather than to contribute nutrients”.  Degree of Taste Segment Analysis is as below.

Hot spices include pepper, cayenne pepper, hot paprika, chili, and fennel.

Sweet spices are ones such as allspice, cardamom, cinnamon, saffron, and coriander.  Common spices can include cinnamon, black pepper, garlic, and ginger.

Aromatic Spices are Black Pepper, Cinnamon/Cassia, Clove, Cardamom, Nutmeg and Mace.  These spices are native of the tropical south (the Malabar coast in actual Kerala, South of India, or Sri Lanka, or the Maluku Islands in Indonesia) – incidentally they also are the most aromatic of all spices.

Aromatic vegetables and herbs, commonly onions, carrots and celery (aka mirepoix), thyme, parsley, bay leaves, garlic and peppercorns, or lemongrass, ginger and scallions in Eastern cuisine.

Exotic spices are saffron, fenugreek, sumac, and turmeric.

Popular spices are ones you probably already have in your kitchen, such as Turmeric, black pepper, paprika, garlic, and chili.

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