Just pick a spice from the left menu and start making your cooking more interesting.

The “Handbook of Spices, Seasonings, And Flavorings” by Uhl Susheela Raghavan sates that in contemporary culture a spice should no longer be considered a condiment and that herbs should not be a separate category from spices, but spices should include edible herbs. Herbs-Spices vaguely defines general spices as various parts of dried aromatic plants; mainly root, bark, or seed. But if in doubt we go by ISB's (Indian Spice Board) definition “various forms; fresh, ripe, dried, broken, powdery, etc. that contributes aroma, taste, flavour, colour and pungency to food...”. We have however removed any spice that we feel falls under herbs. Mainly for your convenance and to make this site as intuitive as possible. We try to cover every aspect of both herbs and spices, but primarily focus on there culinary attributes.