Spice list criteria

Apr 17th, 2021 (edited)
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  1. For a potential spice to be included on my list of every spice in the world, it must meet the following four criteria:
  3. Dry - The part of the plant used as a spice must remain solid between the time of its harvest and its use. Spices are either harvested as a powder, or are dry and brittle enough to be ground into a powder. Dried aromatic vegetables, such as ginger, do qualify for this list, and are assumed to be in their dried form even if this isn't specified in their name on the list.
  5. Aromatic - When a spice is used as an additive in another food, it can affect its flavor even when used in nutritionally insignificant amounts.
  7. Non-herbaceous - Spices are derived from a part of a plant other than its leaves or herbaceous stem.
  9. Used as a food additive - Spices are used as flavoring ingredients in the preparation of food. Soups and condiments count as food, but drinks do not. Spice mixes intended to be used with food count as condiments, but spice mixes intended to be used with drinks do not. For each spice, there must be at least two online recipes for a food where the spice is used in its dry form, as a flavoring ingredient, in a nutritionally insignificant amount, and in such a way that it is meant to be eaten in the final dish. Recipes that are invented solely to make a potential spice eligible for the list are not acceptable.
  11. Note: If a potential spice meets all of these requirements but can not be sorted into one of the categories, it still qualifies but will not be added until either enough information is found on its flavor, or the categories are changed to better accommodate it.
  13. A potential spice must be substantially different from any other spices already on the list.
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