Spices are aromatic plants or parts of plants, such as roots, bark, leaves, seeds, buds, or fruits, in various forms, native, dried, ground, or whole, used primarily for their flavour rather than for any nutritional benefit. Beyond taste, many spices carry antimicrobial and antioxidant compounds that historically helped preserve foods, and they remain important in cured meats, pickles, and sauces. Quality concerns are significant: spices can carry high microbial loads, mycotoxins such as aflatoxin, and adulterants, so they are commonly steam-treated or irradiated, and authenticity testing guards against dilution with cheaper material.