Spices

Spices are plant or vegetable substances used to flavor foods. Plant parts used as spices include seeds, flower buds (such as cloves), roots (such as ginger), and bark (such as cinnamon). Spices are generally available whole or ground. Ground spices lose their flavor rapidly, so it is important to have fresh spices always on hand. Keep them tightly sealed in a cool, dark, dry place.

Because a small amount of spice usually has a great deal of flavoring power, it is important to weigh spices carefully and accurately. A quarter-ounce too much of nutmeg, for example, could make a product inedible. In most cases, it is better to use too little than too much.