Plant products, seeds, bark, roots or leaves, used in small quantity to flavor food, along with mineral seasonings such as salt, per USDA's Spices and Herbs group. Belongs here: Allspice, Basil, Bay Leaf, Black Pepper, Cardamom, Cinnamon, Clove, Coriander, Cumin, Dill, Galangal, Ginger, Lemongrass, Mint, Mustard Seed, Nutmeg, Oregano, Paprika, Parsley, Rosemary, Saffron, Salt, Star Anise, Thyme, Turmeric, Vanilla. Does not belong here: a vegetable eaten in quantity as a dish component rather than a flavoring, such as fresh Chili Pepper, grouped under vegetables and vegetable products, or a prepared sauce, grouped under condiments, sauces and fermented flavorings.