Culinary use of spices, defined as the edible but non-leafy parts of certain plants.
Culinary spices differ from culinary herbs primarily in which part of the plant they come from. Herbs are generally the leaves, and spices are generally anything else, including the bark (cinnamon), seeds (mustard), or roots (ginger).
Questions on a specific spice should also include the specific tag, e.g. pepper.
Avoid the use of this tag for sugar and salt; they are not classified as spices.