Spice natural preservatives, preventing or slowing the spoilage of food, leading to a higher nutritional content in stored food. India contributes 75% of global spice production. The International Organization for Standardization addresses spices and condiments, along with related food additives, as part of the International Classification for Standards 67.220 series. The Indian Institute of Spices Research in Kozhikode, Kerala, is devoted exclusively to conducting research for ten spice crops: black pepper, cardamom, cinnamon, clove, garcinia, ginger, nutmeg, paprika, turmeric, and vanilla. Books Articles Spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring
Five-spice powder Five-spice powder Five-spice powder is a spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine and also used less commonly in other Asian and Arabic cuisines. Five-spice powder is used for cocktails as well. While there are many variants, a common mix is: Other recipes may contain anise seed, ginger root, nutmeg, turmeric, "Amomum villosum" pods (砂仁), "Amomum cardamomum" pods (白豆蔻), licorice, Mandarin orange peel or galangal. In Southern China, "Cinnamomum loureiroi" and Mandarin orange peel are commonly used as substitutes for "Cinnamomum cassia" and cloves respectively, producing a slightly different flavour profile for southern