Gathers the pungent spices that give heat to food, from the berries of pepper vines to the dried fruits of chili plants. It includes black, white, long, pink, Sichuan and cubeb pepper, grains of paradise, grains of Selim, uziza, cayenne pepper, paprika and gochugaru. Within the Spices, Herbs and Seasonings subcategory it sits beside the groups Warm Spices and Aromatic Barks, Culinary Herbs, Seed and Fruit Spices, Roots, Rhizomes and Fresh Aromatics, Spice Blends and General Spice Terms, Salt and Flavoring Crops, and each entry is placed in the one group whose description fits it best.