Spices have been used as flavoring and coloring agents and as preservatives for thousands of years throughout many cultures of the world. Spices have also been recognized to
possess medicinal properties by the effects of main constituents they contain. Spices are an addition to the foods in order to enhance or improve the flavor.
The substances that give spices their sensory properties and flavors are the volatile non-volatile compounds and taste (such as alkaloid) and color (such as karotenoits) compounds. Spices contain many chemical compounds and intake of these compounds effects human health. Terpenes, phenylpropanoids, diarylheptanoides, alkaloids, glycosides, tannines, fruit acids, carbon hydrates, sulfur compounds and lipids are important constituents in spice metabolism. Bitterness, sweetness, sourness and the smell of spices are gained from secondary metabolism products of the plants. Apart from being used as flavouring agents, spices has nutritional, antioxidant, antimicrobial and medicinal properties. Spices used as garnishing in many food preparations. Spices can be used for several purposes ;while cinnamon, allspice, basil, vanilla and cumin are used with the aim to taste, on the other hand spices like saffron and red pepper are used for their color.