Spices. A collection of ground and whole spices. These include (from top left corner clockwise): black pepper, green cardamom seeds, star anise, nutmeg, pink peppercorns, ginger, cloves, red chillies and cinnamon. The bowl (at centre) contains (from top to bottom) ground turmeric, paprika, coriander, chilli powder and whole mustard seeds. Spices are aromatic flavourings made from parts of plants. They are widely used for culinary purposes, particularly in the tropics. When ground and mixed, they form the basis for curries and other spicy food. Most spices are native to tropical Asia and Moluccas, the Spice Islands of Indonesia.