Types of spices based on the useful part


Types of spices based on the useful part
    Wholefruit (Berries)

    Juniper berry,allspice, black pepper, chilli, Zanthoxylum (Japanese pepper), seed spices like cumin, fennel, ajovan, etc.

    Bark

    Cinnamon, cassia

    Aril

    Mace of nutmeg

    Buds

    Clove

    Bulbs

    Garlic, onion

    Pistil

    Saffron

    Kernel / seed)

    Nutmeg

    Leaves

    Basil, bay leaf, marjoram, sage, curry leaf, rosemary, etc.

    Rhizome

    Ginger, turmeric, mango ginger, Aplinia, etc.

    Exudate

    Asafoetida

    Root

    Angelica, horse radish

    Seeds/fruits

    Aniseed, caraway,coriander, dill,fenugreek, mustard etc

    Fruit pulp/rind

    Tamarind and Garcinia

Last modified: Thursday, 8 March 2012, 2:22 PM