Spices and herbs at a grocery shop in Goa, India. A spice is a seed, fruit, root, bark, berry, bud or vegetable substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish.mall seeds, such as fennel and mustard seeds, are often used both whole and in powder form. The flavor of a spice is derived in part from compounds (volatile oils) that oxidize or evaporate when exposed to air. Grinding a spice greatly increases its surface area and so increases the rates of oxidation and evaporation.
Digestion is the breakdown of carbohydrates, proteins and fats into small soluble substances to be absorbed into the blood. Amylase, proteases and lipases are enzymes that are important in digestion. 1  1. 2  2.3  3. 4  4. 5  5. 6  6.7  7.igestion is the breakdown of carbohydrates, proteins and fats into small soluble substances to be absorbed into the blood. Amylase, proteases and lipases are enzymes that are important in digestion. 1  1. 2  2. 3  3. 4  4. 5  5. 6  6. 7  7.
Enzymes in the digestive system speed up the breakdown of the food. Enzymes are made in many places along the digestive system. 1  Carbohydrases-enzymes which break down carbohydrates into simple sugars. 2  Proteases-enzymes which break down proteins, ending up with amino acids.nzymes in the digestive system speed up the breakdown of the food. Enzymes are made in many places along the digestive system. 1  Carbohydrases-enzymes which break down carbohydrates into simple sugars. 2  Proteases-enzymes which break down proteins, ending up with amino acids.