The word “spice” came from the Latin word “species,” meaning specific kind. As the name suggest, different plant parts have been developed for their aromatic, fragrant, pungent or any other desirable properties. Like the seed (aniseed, coriander, cumin), berry (allspice, black pepper), bark (cinnamon), kernel (nutmeg), rhizome (ginger, turmeric), fruit (star anise, cardamom, chili pepper) and flower bud (clove).
For ages, all throughout the world, spices are used to stimulate the appetite, add flavour and texture to food and create visual appeal in meals. Fondly they are called Rempah (Malaysian and Indonesian), Beharat (Arabic), Epices (French), Kruen Tet (Thai), Masala (Hindi), Specie (Italian), Sheng liu (China), or Specerjien (Portuguese).