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2. List of culinary herbs and spices - Wikipedia

   en.wikipedia.org/wiki/List_of_culinary_herbs_and...

   A spice market in Istanbul Night spice market in Casablanca. This is a list of culinary herbs and spices.Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.

3. Outline of herbs and spices - Wikipedia

   en.wikipedia.org/wiki/Outline_of_herbs_and_spices

   Chili pepper – fruit [26] of plants from the genus Capsicum, members of the nightshade family, Solanaceae. Cinnamon – spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. Clove – aromatic dried flower buds of a tree in the family Myrtaceae.

4. Plants used as herbs or spices - Wikipedia

   en.wikipedia.org/wiki/Plants_used_as_herbs_or_spices

   This page is a sortable table of plants used as herbs and/or spices.This includes plants used as seasoning agents in foods or beverages (including teas), plants used for herbal medicine, and plants used as incense or similar ingested or partially ingested ritual components.

5. Seasoning - Wikipedia

   en.wikipedia.org/wiki/Seasoning

   Salts. Saline seasonings – salt, spiced salt, saltpeter.; Acid seasonings – plain vinegar (sodium acetate), or same aromatized with tarragon; verjuice, lemon and orange juices.

6. Scoville scale - Wikipedia

   en.wikipedia.org/wiki/Scoville_scale

   Since Scoville ratings are defined per unit of dry mass, comparison of ratings between products having different water content can be misleading. For example, typical fresh chili peppers have a water content around 90%, whereas Tabasco sauce has a water content of 95%. [ 12 ]

7. Coffee-Spice Chicken and Fruit-Basil Salsa Recipe - AOL

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8. List of Indian spices - Wikipedia

   en.wikipedia.org/wiki/List_of_Indian_spices

   Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a dish.

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