The spices are pungent substances of mineral, vegetable, animal or synthesis origin, which added to alimentary products are giving a specific taste or aroma. The aroma and the taste are given by etherized oils and acids from the spices composition.
Black pepper, white pepper, grounded-pepper, mustard, caper, etc.
Vanilla, clove, nutmeg, cinnamon, anise, pimento, coriander, savory, laurel leaves, etc.
Truffle, basil, rosemary, oregano, etc.
It has three types of action in its finished product shape: