A Spicy Kitchen

Spices here are non-leafy parts of plants that are added to foods for their taste. (Leafy parts are herbs.)

Many spices contain anti-microbial compounds that can assist to preserve food, others are used to change the texture of foods (add crunch, thicken liquids), still others as food colorants, perfumes, medicines, components of religious rituals or philosophies. Many were valued in the past to cover up unwanted tastes in food before modern refrigeration allowed us to keep foods indefinitely. However, this being the modern world, I focus on taste treats.

Here are the ones I've tried so far:

Exceptional Spice Sources

Ottawa: Internet


John Sankey
other notes on food