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.
During such anaerobic conditions, yeast convert carbohydratesâstarches and sugarsâto alcohol and carbon dioxide gas. This process is known as fermentation. The fermentation process of yeast is caused by enzymes, catalysts in chemical reactions similar to the digestive enzymes in the human body. In fact, the word enzyme means in yeast.. Certain enzymes in yeast act on starch to break down the long chainlike molecules into smaller units of sugar. Then other yeast enzymes convert one kind of sugar molecule to another. Still other enzyme reactions break apart the sugar molecule (composed of carbon, hydrogen, and oxygen atoms) into ethyl alcohol and carbon dioxide.