**2. Classification of herbs and spices**

Spices and herbs are classified into numerous categories based on their flavor and color, such as mild (paprika and coriander), strong (mustard, chilies, cayenne pepper, and black and white peppers), aromatic spices (cinnamon, cumin, nutmeg, clove, dill fennel, and mace), and aromatic herbs (basil, bay leaf, marjoram, thyme, garlic, shallot, and onion). Based on their color (turmeric) and herbaceous (rosemary and sage) or taste (bitter, sweet, sour, spicy, and sharp) (**Figure 1**) [19].
