An organic substance used, primarily although not always, to flavor, preserve, or color foods. They are different from herbs in that they are not derived from the leafy parts of green plants. Prized throughout human history for the flavor they impart on food, the medicinal and healing potentials they were believed to possess, and the scenting properties many of them undoubtedly hold.

In modern perfumery, they are commonly used to give life to a fragrance; to add necessary elements of spiciness and vibrance. Oriental fragrances are often the recipients of the the spices’ charms, and a few commonly used ingredients include: cinnamon, vanilla, nutmeg, and clove.