Table 1.
Description of spices used in the Mediterranean diet along with their classification and characteristic.
| Spice name | Classification of spices | Edible part(s) | Flavor characteristic | References |
|---|---|---|---|---|
| Ginger (Zingiber officinale) | Hot spices | Rhyzome | Flowery flavor and spicy taste, biting taste, and carminative property. | (16) |
| Black Peppers (Piper nigrum L) | Hot spices | Fruits (Seeds) | A colorant, flavoring, and/or as a source of pungency. | (24) |
| Rosemary (Rosmarinus officinalis) | Herbs | Leaf, terminal shoot | A bitter astringent taste and aromatic. | (20) |
| Tumeric (Curcuma longa L) | Aromatic spices | Rhizome | A colorant, flavoring and medium aromatic. | (28) |
| Black cumin (Nigella sativa L) | Aromatic spices | Fruits (Seeds) | A strong aromatic smell and warm, bitter taste. | (23) |
| Clove (Syzygium aromaticum) | Aromatic spices | Buds | A pungent, strong, and sweet with a bitter, astringent flavor | (22) |
| Cinnamon (Cinnamomum cassia) | Aromatic spices | Stem bark | A sweet and aromatic, and less bitter. | (29) |