Over the years, spices and herbs were used for medicinal purposes. They were also used as a way to mask unpleasant tastes and odours of food, and later, to keep food fresh. Ancient civilizations did not distinguish between those spices and herbs used for flavouring from those used for medicinal purposes.
Spices are important in both cooking and medicine. They improve the natural flavour of cuisines and can be used to adjust the appearance of food and make it more pleasing in colour. Some of them grow wild and are an excellent source of food preservatives, especially in industrially processed foods.
Spices, spice seeds, and herbs are employed as adjuncts to impart flavour and aroma or piquancy to foods. In the small quantities used to prepare culinary dishes, they have little nutritional value, but they stimulate the appetite, add zest to food, and enhance flavours.
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