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A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavoring, coloring or preserving food. Sometimes a spice is used to hide other flavors.

Spices are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish.

Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious disease, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling.

Black Eyed Beans

The black-eyed pea, black-eyed bean or goat pea, a Legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean.

The common commercial variety is called the Blackeye; it is pale-colored with a prominent black spot. There are countless varieties, many of them heirloom, that vary in size from the small lady peas to very large ones.

Green Mung Beans

The Mung Bean (Vigna radiata), alternatively known as the Moong Bean, Green Gram, and Golden Gram, is a plant species in the legume family. Native to the Indian subcontinent, the mung bean is mainly cultivated today in India, China, and Southeast Asia. It is also cultivated in hot, dry regions in Southern Europe and the Southern United States.

Red Kidney Beans

The kidney bean is a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and color to a kidney. Red kidney beans can be confused with other beans that are red, such as adzuki beans. In Jamaica, they are called “red peas”.

Chickpeas

The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. It is also known as gram, or Bengal gram, garbanzo or garbanzo bean and sometimes known as Egyptian pea, ceci, cece or chana. Its seeds are high in protein. It is one of the earliest cultivated legumes.

India is the world leader in chickpea production, and produces some fifteen times as much as the second-largest producer, Australia.