Tag: Spice classification

Though botanically a vegetable, garlic powder is officially categorized by the U.S. Department of Agriculture within the "Spices and Herbs" food group. The powdered form is a dehydrated product used primarily for its flavor-enhancing properties, distinguishing its culinary role from its botanical classification.

A relative of ginger, turmeric is a plant whose root, or rhizome, is cultivated as a spice for its vibrant golden color and earthy flavor. It is neither a vegetable nor a fruit in the standard food group classifications, but a culinary staple with a unique botanical identity.

Saffron has been a cherished culinary ingredient for over 3,500 years, with historical uses ranging from medicine to fabric dye. However, beyond its popular role as a seasoning, the delicate threads of saffron, derived from the *Crocus sativus* flower, have a specific botanical classification that places them within a distinct plant family.

Dating back to 2000 BC, when Egyptians used it for embalming, cinnamon has been a highly prized commodity. So, what does cinnamon classify as, botanically and culinarily? While most know it as a spice, its true classification is more specific and fascinating, rooted in the bark of evergreen trees from the Lauraceae family.

While all vegetables come from plants, not all edible parts of a plant are classified as a vegetable. This is a key distinction to understand when asking, 'Does cinnamon count as a vegetable?' and exploring its role in a healthy diet.