Spices are strongly
flavoured or
aromatic parts of
plants used in small quantities in
food as a
preservative, or
flavouring in
cooking. Spices are distinguised from other plant products used for similar purposes, such as
herbs (which are green, leafy parts of plants),
aromatic vegetables, and
dried[?] fruit.
Spices were some of the most valuable items of trade in the ancient and medieval world. Many spices were formerly used in medicine, though this use has decreased somewhat in later years.
Table salt is an extremely common seasoning, often used as and sometimes considered a spice; however, it is a mineral.
Common spice mixtures:
- Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot (http://www.sciencedaily.com/releases/1998/03/980305053307.htm) Citat: "...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything)...Top 30 Spices with Antimicrobial Properties..."
- May 22, 2001, Add a Little Spice to Your Life. (http://a-s.clayton.edu/hampikian/Research/Spice/WebMDAddaLittleSpicetoYourLife.html) And Take Away a Few Bacteria That Cause Disease
- August 18, 1998, Common Kitchen Spices Kill E. Coli O157:H7 (http://www.oznet.ksu.edu/pr-fsaf/News%20Releases/relspicfung.htm) Citat: "...The study is the first in the United States that looks at the effect of common spices on E. coli O157:H7. Previous studies have concluded spices kill other foodborne pathogens. "In the first part of our study, we tested 23 spices against E. coli O157:H7 in the laboratory," Fung said. "We found that several spices are good at killing this strain of E. coli."..."
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