Dried seeds (caraway and celery), fruits (allspice and chilies), roots (sassafras, angelica, sarsaparilla, licorice and horseradish) and barks (cinnamon) make up the family called Spices. Used in small quantities they are used as food additives or more specifically flavoring for foods. Spices are usually ground into a powder, unlike herbs which are the leafy part of a plant, which can be used fresh or dried, like basil or oregano.

Certain of the spices serve multiple purposes, such as turmeric which is also a preservative; licorice and garlic which are also used medicinally and garlic which is also used as a vegetable. Some spices are used in religious rituals, burning sage is used by the Native Americans in many of their rituals for cleansing; however, sage is actually an herb.

Cinnamon is used as a base for many perfumes, including Tabu by Cody. Spices have been around sin the beginning of human history, and were some of the most valuable trade items in the world in ancient times.

Joseph was sold to spice merchants and the male speaker in the Song of Solomon refers to his love as many types of spices. Explorers including Vasco Da Gama, who sailed to India from Portugal, and Christopher Columbus, both were either in search of spices, or used the find of new spices to peak the interest of investors in their travels.

Spices have been used for centuries to excite the senses and defend against illness.  Cinnamon not only tastes good, but has been show to reduce the growth of bacteria that may cause food poisoning, this includes only 1 teaspoon in bottled apple juice.

Garlic, sage and clove assist in keeping cooked hamburger from spoiling by cutting down on food contamination.  Using spices on your outdoor cooking could keep a picnic from being ruined by food poisoning.

Spices are an amazing part of cooking, increasing not only the aroma and flavor of food, but as a serious part of remaining healthy.