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UN Organic Spices

UN Organic Spices

Spices

A spice is a dried seed, fruit, root, bark, or vegetable substance   primarily used for flavoring, coloring or preserving food. 

Spices are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish.

Many spices have anti-microbial properties.

This may explain why spices are more commonly used in warmer climates, which have more infectious disease, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling.

A spice may have other uses, including medicinal, religious ritual, cosmetics or perfume production, or as a vegetable.

For example, turmeric roots are consumed as a vegetable and garlic as an antibiotic.

Because they tend to have strong flavors and are used in small quantities, spices tend to add few calories to food, even though many spices, especially those made from seeds, contain high portions of fat, protein, and carbohydrate by weight.

spice-blend

Many spices, however, can contribute significant portions of micro nutrients to the diet.

Most herbs and spices have substantial antioxidant activity, owing primarily to phenolic compounds, especially flavonoids, which influence nutrition through many pathways, including affecting the absorption of other nutrients.

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