There are many types and varieties of spices in the world, but those known and used in pastry making are still few, such as pepper, chili pepper, cinnamon, vanilla and a few others.

We often tend to confuse them with aromatic herbs, but they are two completely different products. 

What are spices
Spices are plant substances, sometimes also called drugs, which generally come from tropical countries, in particular India, Indonesia and Indochina. The term derives from the Latin SPECIES, it was then transformed into spices during the Middle Ages and indicated those valuable and odorous substances of vegetal origin coming from distant territories and which were used in the kitchen and in the medical field (little curiosity: the pharmacist was called "speziale").

Nowadays, spices are more widespread in the gastronomic tradition of eastern countries or those of northern Europe. Here in Italy they were used in the Middle Ages and over time their use decreased, also because they were thought to have magical power. Spices were also very precious and in demand because they were able to cover the bad smells and flavors of poorly preserved food: just think of the fact that in ancient times only salt, oil and vinegar existed to preserve food. This preservative capacity is given by the essential oils, which have a very complex composition, but in each of them a characteristic flavor or smell prevails which differentiates the spices from each other.
By spices we mean the different parts of a plant, such as roots, flowers, fruits, berries or bark, but always characterized by strong aromatic elements. Spices are almost always dried and used in their original form, ground or powdered.

Spices can be divided and grouped into different groups thanks to their characteristics: flavour, aroma, colour, spiciness and freshness.

The spices are gluten-free

Spices being vegetable substances are naturally gluten-free, but some of them may not be guaranteed gluten-free because they are processed in factories where there is the use or contamination of gluten-containing ingredients.

What are the most used spices in pastry making

Among the most used spices for the preparation of desserts we find:

Cinnamon, clove, aniseed, peppery anise, cumin, nutmeg, ginger, saffron, poppy, fennel, paprika, black pepper, pink pepper, vanilla, cardamom, white pepper, mace, horseradish...

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