Spices are aromatic substances derived from plants, typically used to enhance the flavor, aroma, and color of food. They are often used in cooking and baking, and have been a key part of culinary traditions around the world for centuries. Spices can come from various parts of plants, including seeds, bark, roots, or fruits. Some of the most common spices include:

1. Cumin – A warm, earthy spice often used in Indian, Middle Eastern, and Mexican cuisines. It adds a slightly nutty and peppery flavor to dishes.

2. Coriander – Both the seeds and fresh leaves (called cilantro) of the coriander plant are used in cooking. The seeds have a citrusy, slightly sweet flavor, while the leaves are fresh and aromatic.

3. Turmeric – A bright yellow spice, known for its earthy, slightly bitter flavor. It’s widely used in Indian and Southeast Asian cuisines and is a key ingredient in curry powder.

4. Cinnamon – A sweet, warm spice made from the inner bark of trees in the Cinnamomum genus. It’s commonly used in both sweet and savory dishes.

5. Cardamom – A fragrant spice with a slightly sweet and spicy flavor, used in Indian, Scandinavian, and Middle Eastern dishes, particularly in desserts and chai.

6. Cloves – Dried flower buds that have a strong, pungent, and slightly sweet flavor. They are often used in spice blends and savory dishes like stews or biryanis.

7. Chili Powder – Made from dried and ground chili peppers, it adds heat and spiciness to dishes. It’s a staple in many cuisines, especially Mexican and Indian.

8. Black Pepper – Known as the “king of spices,” black pepper adds a sharp, pungent heat to food and is widely used in almost every cuisine around the world.