Sumber : theconversation, Beronda L. Montgomery. 19 Juni 2023

Basil, cinnamon, and any other ingredients come from many different plants and distinct plant parts, including leaves, seeds, bark and plant oils. Their flavors are created by accumulated phytochemicals

Many of the chemicals that make up spice flavors can play important roles, such as protecting the plant against pests or pathogens. Known as secondary compounds, they can also help plants adapt to changes in the world around them. And, as spices, they communicate powerfully to our taste buds.

oregano come from leafy plants. Essential aromatic oils that accumulate in the plants’ leaves produce their flavors. oregano gets its flavors from carvacrol and thymol. Oils from this herbs have medicinal uses against infections, pain and swelling.

pepper and red chili, come from the berries or fruits of plants. Black pepper is made by grinding the small berries, known as peppercorns, from the plant Piper nigrum. Red pepper comes from ground-up dried chiles Cinnamon is derived from yet another plant part: the inner bark of tree species from the genus Cinnamomum. The phytochemical that gives

cinnamon its distinctive smell and its rich woody flavor is the aromatic compound cinnamaldehyde.

The dried nutmeg comes from grinding the seed of the tropical evergreen tree family Myristica fragrans.