Beginner's guide to BUYING, STORING &ORGANIZING SPICES.

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Beginner's guide to BUYING, STORING &ORGANIZING SPICES.

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Sure! Food spices are aromatic or pungent plant substances used to flavor foods. Here's a list of various types of food spices along with brief descriptions:
1. **Black Pepper**: A common spice made from dried, unripe berries of the pepper plant. It has a sharp and mildly spicy flavor.
2. **Cumin**: Seeds from a flowering plant in the parsley family, known for their warm, earthy flavor and aroma.
3. **Coriander**: Both the seeds and the leaves (cilantro) are used. Seeds have a warm, nutty, and citrusy flavor.
4. **Turmeric**: A bright yellow spice from the root of the Curcuma longa plant, with a warm, bitter taste and earthy aroma. It is often used in curry powders.
5. **Cinnamon**: Made from the inner bark of trees from the Cinnamomum genus. It has a sweet and woody flavor.
6. **Cardamom**: Seeds from the Elettaria cardamomum plant, with a strong, unique spicy-sweet flavor.
7. **Cloves**: Dried flower buds from the Syzygium aromaticum tree, known for their strong, sweet, and pungent flavor.
8. **Nutmeg**: A spice made from the seed of the Myristica fragrans tree, with a warm, nutty flavor often used in baking and savory dishes.
9. **Ginger**: The root of the Zingiber officinale plant, known for its spicy and slightly sweet flavor.
10. **Saffron**: Derived from the flower of Crocus sativus, it has a distinct, slightly sweet flavor and is known for its bright yellow-orange color.
11. **Paprika**: Made from ground dried peppers, it ranges from sweet to hot and is commonly used for its vibrant red color and flavor.
12. **Chili Powder**: A blend of ground dried chilies and other spices like cumin, garlic powder, and oregano, used to add heat and flavor to dishes.
13. **Fennel**: Seeds from the Foeniculum vulgare plant, with a sweet, anise-like flavor.
14. **Mustard Seeds**: Small round seeds of various mustard plants, with a pungent and slightly bitter flavor.
15. **Fenugreek**: Seeds and leaves are used. The seeds have a slightly sweet, nutty flavor, often used in Indian cuisine.
16. **Star Anise**: The fruit of the Illicium verum plant, with a strong licorice flavor.
17. **Bay Leaves**: Dried leaves from the laurel tree, used for their aromatic qualities in soups, stews, and sauces.
18. **Allspice**: Dried berries from the Pimenta dioica tree, with a flavor reminiscent of a combination of cinnamon, nutmeg, and cloves.
19. **Thyme**: Leaves from the Thymus vulgaris plant, with a subtle earthy and minty flavor.
20. **Rosemary**: Leaves from the Rosmarinus officinalis plant, with a strong, aromatic, pine-like flavor.
These spices are used in various combinations and quantities to create diverse flavors in cuisines around the world.