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Spices include fruits, roots, barks, seeds, and other plant materials that are used to season, color, or preserve food. Spices have antimicrobial properties and are occasionally processed into powder for ease of use. Warm climes are more likely to undergo infectious disease outbreaks than regions that are comparably colder or milder, hence spices are more extensively used in these settings. Spices are used in religious rites, medicine, scents, cosmetics, and vegetables, among other things. Spices have strong flavors and are used in little amounts, so they don't add many calories to the dish. Some spices include high amounts of protein, fats, and carbohydrates. Vitamin A is abundant in paprika, for example. When ingested in big quantities, spices contain high levels of iron, minerals, magnesium, and calcium. Spices are thought to have antioxidant properties and contain phenolic components such as flavonoids, which help with nutrient absorption.
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