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spice (n.)

c. 1200, "vegetable substance aromatic or pungent to the taste added to food or drink to enhance the flavor," also "a spice used as a medication or an alchemical ingredient," from Anglo-French spece, Old French espice (Modern French épice), from Late Latin species (plural) "spices, goods, wares," in classical Latin "kind, sort" (see species, which is a doublet).

From c. 1300 as "an aromatic spice," also "spices as commodities;" from early 14c. as "a spice-bearing plant." Of odors or perfumes by 1560s. The figurative sense of "attractive or enjoyable variation" is from 13c.; that of "slight touch or trace of something" is recorded from 1530s. The meaning "specimen, sample" is from 1790. Early druggists recognized four "types" of spices: saffron, clove, cinnamon, nutmeg.

also from c. 1200

spice (v.)

"to season with spices, prepare with a condiment or seasoning," early 14c. (implied in spiced kake), from spice (n.), or from Old French espicier, from the French noun. The figurative sense of "to vary, diversify" is from 1520s.

also from early 14c.
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Trends of spice

updated on May 01, 2023

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