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.
Carbohydrate breakdown begins in your mouth with the enzyme salivary amylase, which cuts large starch molecules into smaller pieces. Enzymatic breakdown of carbohydrates pauses in your stomach and resumes in your small bowel. Pancreatic amylase continues the digestion of complex sugars and starches.Enzymes in the wall of your small intestine complete the final digestive step by breaking two-sugar carbohydrates, or disaccharides, into single sugar molecules, or monosaccharides.here they encounter other proteases that further digest them into their component amino acids. Free amino acids pass through the lining of your small intestine and enter your bloodstream, which transports them to your body tissues. Amino acids are used to form new proteins and fuel energy production.