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A plant product, such as the bark, seeds, buds, fruit, stems or roots which have a definite flavor, aroma, intensity, and color to be used for enhancing the flavor and aroma of foods. Generally used in a dried form, traditional spices include: ajowan, allspice, anice, annatto, asofoetida, celery seed, caraway, cardamom, cassia, chili, cinnamon, cloves, cumin, curry powder, fenugreek, galangal, ginger, juniper, mace, mustard, nigella, nutmeg, paprika, poppy seeds, pepper, saffron, salt, sassafras, sesame seeds, sumac, tamarind, turmeric, and vanilla.