Inflorescence

Description

Spices are food additives exclusively of vegetable origin, containing aromatic and/or burning-flavoring substances (essential oils, glucosides, tannides, etc.). Various parts of plants can be used as spices: leaves (bay leaf, dill), stems, inflorescences and buds (cloves, capers), roots (horseradish, celery), seeds (mustard, nutmeg), fruits (pepper, cumin, vanilla, anise) and their parts — bark/pericarp, peel (citrus fruits).

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