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Generally speaking, a spice is any seed, fruit, root, bark, or other plant material that is used to flavor or color food. Herbs, which are plants' leaves, blossoms, or stems used as a flavoring or garnish, are distinguished from spices. Spices are occasionally employed in food preparation, cosmetics, perfumery, and religious ceremonies. For instance, vanilla is frequently utilized as a component in the production of fragrances.  A spice may come in fresh, whole-dried, or pre-ground dry varieties. Spices are typically dried. For convenience, spices can be processed into a powder. Since whole dried spices have the longest shelf lives, they may be bought and kept in bigger quantities, which lowers the cost per serving. The flavor of fresh spice, like ginger, is typically more potent than that of dried spice, but fresh spices cost more and have a much shorter shelf life. Some spices are frequently only sold in ground form and are not necessarily fresh or whole. Small seeds, like fennel and mustard, are frequently used whole or ground up.  The term spice in the culinary arts refers to any dried plant part, other than the leaves, that is used to season and flavor a recipe but is not the main ingredient. The entire plant, aside from the green leafy section, is regarded as a spice, including the dried bark, roots, berries, seeds, twigs, and everything else.  View more: https://www.globalchemmall.com/spices