The term “spice” in the culinary arts describes any dried plant part—aside from the leaves—that is used to flavor and season food without serving as the primary component.
Any portion of the plant that isn’t the green leafy part—such as dried bark, roots, berries, seeds, twigs, or anything else—is regarded as a spice. India currently consumes, produces, and exports more spices than any other country. Even the Indian Institute of Spices Research was established for the purpose of studying spices.
