Spice is a general term for various plant-based materials used to add fragrance and flavor to all kinds of foods. There are currently over 3,600 known species of spice plants in nature and approximately 400 are effectively utilized, with about 150 varieties being the main trading spices in the world spice market. In 1997, the International Organization for Standardization (ISO) confirmed and standardized 110 varieties of spices, and 68 varieties were included in China's national standards (GB/T127291 Spice and Seasoning Names).
Plants have been used for medicinal purposes since the primitive era of mankind. The oracle bones already recorded the phrase "Yong Qi Wine," and the document of Ancient Egypt's Papyrus Ebers from 2000 BCE-1500 BCE discovered in the Pyramid of Egypt also records the use of "myrrh" – a resinous fragrant tree in daily life. In the Book of Songs in ancient China, there is a passage "Fragrant in its utmost healing," and a poem "With two kinds of fragrant plants." It can be seen that our country has also been using a large amount of spices thousands of years ago.
Spices can be divided into two categories: natural and synthetic spices, depending on their raw materials or production methods. According to their taste characteristics, natural spices are further divided into concentrated, spicy, and light types in the National Standard "GB/T 21725-2017 Classification of Natural Spices." (Illustration: Spice Map)
Spices are widely used in the food industry, with Sichuan pepper, fennel, ginger, chili pepper, star anise, clove and other seasonings being the main ingredients of traditional Chinese cuisine. The use of spices can be said to be ubiquitous, playing an important role in flavoring and seasoning in beverages, dairy products, brewing products, fast food, and more.
Aromatic components in natural spices are the main chemical components and basic raw materials of various modern cosmetics, such as perfumes, soaps, shampoos, and shower gels with different fragrances. They are also important raw materials for deodorants, odor-correction agents, and fragrance-fixing agents, with skin moisturizing and beautifying effects. Animal-based natural spices applied to cosmetic products can have excellent nursing and therapeutic effects. The volatile essential oils or aromatic components extracted from plants are the main sources of plant-based natural spices. These volatile essential oils can release fragrance, enhance the scent, and have pleasant aromas, making them the main materials of fragrance in cosmetics, with multiple effects of antibacterial, antiviral, detoxifying, refreshing the mind, improving brain function, and antioxidation.
Classification | Definition | Main Categories |
Strong Aroma Type | Strong aroma is the primary flavor characteristic, with aromatic compounds as the predominant flavor components. These natural spice products have no pungent or spicy odors. | Clove Star Anise Cardamom Fennel Seeds Cassia Marjoram Mugwort Thyme Angelica Allspice Nutmeg Celery Seeds Coriander Lovage Dill Mace Cinnamon Sweet Basil |
Light Aroma Type | The main flavor characteristic is mild and gentle with a subtle fragrance, without pungent or spicy odors. These natural spice products have a delicate and moderate aroma. | Spikenard Galangal Bay Leaves Licorice Pomegranate Sweet Marjoram Chinese Toon Sesame Mango Szechuan Lovage Starfruit Cardamom Calamus Vetiver Zanthoxylum Hinoki Cypress Spignel Zanthoxylum Nitidum Smallage Parsley Amomum Roxburghianum Cumin Turmeric Fenugreek Cubeb Vanilla Rosemary Lavender Angelica sinensis |
Spicy Type | The main flavor characteristic is spiciness and pungency, with flavor components primarily consisting of sulfur-containing or amide compounds. These natural spice products have strong, stimulating odors. | Garlic Scallion Shallot White Celery White Pepper Grains of Paradise Sichuan Peppercorn Horseradish Ginger Onion Lemongrass Cubeb Pepper Chinese Chives Galangal Cubeb Black Mustard Seed Horsemint Chili Pepper Wasabi Wild Mint |
Volatile essential oil components and non-volatile alkaloids such as tannins and flavonoids in natural spices have special medicinal effects in cosmetics. Long-term use also has various medical benefits, including disease prevention, disease elimination, antifungal, spot removal, and anti-aging for the skin.
There are many types of spices, making national control more challenging. With the increasing strictness in food safety control in recent years, the country has successively introduced and revised multiple general standards for spices, including general technical specifications for spice condiments, classification of natural spices, and green food spices and their products.
Standard | Contents | Applicable Scope |
GB/T 15691-2008 Spice and Condiment General Technical Conditions | Terminology, product classification, raw material requirements, technical requirements, test methods, inspection rules and markings, packaging, transportation, storage, shelf life for powdered and granular plant-based spice condiments | Spice condiments primarily made from plant-based spices or supplemented with other ingredients for use in food products |
GB/T 12729.1~13-2008 Series Compilation | Chinese and English names, sampling methods, foreign matter, total ash content, and more for 68 commonly used Chinese food spices that impart aroma and flavor | Production, distribution, usage, as well as relevant research and teaching related to spices and seasonings |
GB/T 21725-2017 Classification of Natural Spices | Classification methods and principles for natural spices | Production, research, teaching, trade, inspection, and other related fields of natural spices |
NY/T 901-2021 Green Food – Spices and Their Products | Terminology and definitions, requirements, inspection rules, labeling, packaging, transportation, and storage for green food spices and their products, including dried spices, powdered spices, granular spices, and ready-to-use spice seasoning powder (excluding chili and its products) | Terminology and definitions, requirements, inspection rules, labeling, packaging, transportation, and storage for green food spices and their products, including dried spices, powdered spices, granular spices, and ready-to-use spice seasoning powder (excluding chili and its products) |
GB 14891.4-1997 Sanitary Standards for Irradiated SpicesTechnical requirements, packaging requirements, and inspection methods for irradiated spicesSpices subjected to gamma ray or electron beam irradiation for the purpose of sterilization, mold prevention, and improved hygiene quality | GB 14891.4-1997 Sanitary Standards for Irradiated SpicesTechnical requirements, packaging requirements, and inspection methods for irradiated spicesSpices subjected to gamma ray or electron beam irradiation for the purpose of sterilization, mold prevention, and improved hygiene quality | GB 14891.4-1997 Sanitary Standards for Irradiated SpicesTechnical requirements, packaging requirements, and inspection methods for irradiated spicesSpices subjected to gamma ray or electron beam irradiation for the purpose of sterilization, mold prevention, and improved hygiene quality |
In addition, the country has established professional testing standards for the main components and parameters of spices, specifying methods for determining volatile oil content, moisture content, ash content, piperine, curcumin, capsaicin, and more. For example:
National Standard | Content |
GB/T 30385-2013 Determination of Volatile Oil Content in Spices and Seasonings | Specifies the method and parameters for determining the volatile oil content in spices and seasonings. |
GB/T 17528-2009 Determination of Piperine Content by High-Performance Liquid Chromatography (HPLC) | Applicable to the determination of piperine content in black, white pepper, black and white pepper powder, and their oil resin extracts, with a detection limit of 0.008g/100g. |
GB/T 21266-2007 Determination of Capsaicinoids and Scoville Heat Units (SHU) in Chili and Chili Products by High-Performance Liquid Chromatography (HPLC) | Specifies the method for determining capsaicinoids in chili and chili products and the representation of Scoville Heat Units (SHU). Applicable to the determination of capsaicinoids in chili and chili products, with a detection limit of 100ng for both capsaicin and dihydrocapsaicin, and a linear range of 1mg/L to 150mg/L. |
GB 1886.76-2015 National Food Safety Standard – Curcumin as Food Additive | Provides the determination method for curcumin, a food additive obtained from the rhizomes of the ginger plant Curcuma Longa L. using organic solvent extraction and physical purification methods. |
GB 5009.3-2016 National Food Safety Standard – Determination of Moisture in Food | Specifies methods for determining moisture content in food, including the first method (direct drying method), the second method (vacuum drying method), the third method (distillation method), and the fourth method (Karl Fischer method). |
GB 5009.4-2016 National Food Safety Standard – Determination of Ash in Food | This standard includes three methods: the first method is applicable to the determination of ash content in food (applicable to ash mass fractions not exceeding 2% for starch and modified starch), the second method is for the determination of water-soluble ash and insoluble ash in food, and the third method is for the determination of acid-insoluble ash in food. |
The development of China's spice industry is moving towards standardization and specialization. With the improvement in people's living standards and the increasing emphasis on dietary diversity and culture, there has been a year-on-year growth in both domestic and international markets for spices. Particularly, post-pandemic, the spice market in China has started to recover, showing robust demand, which provides ample room for the rapid development of the Chinese spice industry. Learn more about spices types from the custom spice manufacturer.
References:
- GB/T 21725-2017 "Classification of Natural Spices"
- "Flavorings and Fragrances in Food Technology"
- Shi Yanling. Overview and Development Trends of Spice Applications in China. China Condiment, 1997(06):2-4.
- Cao Lin, Qin Lixia, Kang Shizhao, et al. A Review of Common Detection Methods for Flavorings and Fragrances. Guangzhou Chemical Industry, 2017, 45(21):17-20.
- Wang Dan, Xie Xiaoli, Hu Xuan, et al. Current Applications of Natural Fragrances in Cosmetics. Modern Advances in Biomedicine, 2013, 13(31):6189-6193. DOI:10.13241/j.cnki.pmb.2013.31.004.
- Li Chunyan, Feng Aiguo. Application and Research Progress of Edible Natural Flavors. Agricultural Engineering, 2014, 4(03):55-57.
- Cai Yunsheng. Application of Flavors and Fragrances in Food. Cold Beverages and Frozen Food Industry, 2000(03):26-29.
- Sun Lingxia, Zhao Gaiming, Gao Xiaoping. Functional Characteristics of Edible Flavorings and Fragrances and Their Application in the Food Industry. Meat Research, 2010, No.139(09):65-68.
