Spices and Condiments

Classification based on origin and flavour

Depending on the origin and flavour content of the spices, they can be classified as follows:

Aromatic spices: Cardamon, aniseed, clery, cumin, coriander, fenugreek and cinnamon.
Pungent spices: Ginger, chilli, black pepper and mustard
Phenolic spices: Clove and allspice
Coloured spices: Turmeric, saffron and paprika