ETYM Old Eng. spice, spece, spice, species, Old Fren. espice, espece, French épice spice, espčce species, from Latin species particular sort or kind. Related to Spy, Species.
1. Any of a variety of pungent aromatic vegetable substances used for flavoring food.
2. Aromatic substances of vegetable origin used as a preservative.
Any aromatic vegetable substance used as a condiment and for flavoring food. Spices are mostly obtained from tropical plants, and include pepper, nutmeg, ginger, and cinnamon. They have little food value but increase the appetite and may facilitate digestion.
1. To add herbs or spices to; SYN. spice up.
2. To make more interesting or flavorful, either in the literal or in a metaphorical sense; SYN. spice up, zest.