The use of spices dates back to prehistoric times. Spices brighten up the meals and gives fabulous aromas. Spices come from the buds, bark, stems, roots, berries and seeds of plants. Examples are cinnamon, ginger, cloves, black pepper and mustard. Generally every part of the plant that we use in cooking is termed a spice. Whole spices tend to keep longer than ground spices. Spices are generally grouped into five categories based on flavor - sweet; tangy; pungent; hot and amalgamating. How we combine them and in what quantities, is what gives us our amazing range of tastes. Spices are distinguished because they aid digestion, increase the rate of metabolism and impact energy levels positively.