- noun a substance made from the roots, flowers, seeds or leaves of plants, which is used to flavour food
- noun a substance used as a flavouring in cooking, made from the pungent or aromatic parts of plants. Spices are obtained from seeds, fruit, flowers, roots, bark or buds of plants. The commonest are pepper, mustard, ginger, cloves and nutmeg.
- One or other of various strongly flavoured aromatic substances of vegetable origin obtained from tropical plants, particularly dried roots, seeds, buds, berries, fruits and bark
- verb to add spice to a dish
- acronym forSimulation Program with Integrated Circuit Emphasis (written as SPICE)
- software utilized to simulate or model ICs at the transistor level. Its abbreviation is SPICE.
Origin & History of “spice”
Spice is ultimately the same word as species. It comes via Old French espice from Latin speciēs ‘appearance, kind’. In late Latin its plural came to be used for ‘goods, wares’, probably from the notion of a particular ‘sort’ of merchandise, and by the time the word reached English its usage had narrowed still further to ‘aromatic plant substances of oriental or tropical origin, used in cooking’.