What does one actually understand from a spice, spice mixes or extracts? Here are the generally accepted definitions of these terms.

Spices are parts of plants that, due to their content of particular ingredients, are suitable for influencing the flavour and smell of foodstuffs and therefore make these tastier. Spices are usually sold in dried form – whole or reduced.

Spice mixes are mixtures of two or more spices without further additives. They are described as spice mixes although a combination of words can also be used to name them after their respective purposes (e.g. massaman curry spice).

Spice preparations comprise spices or spice mixes blended with other foodstuffs and/or additives in order to achieve further technological or flavour-based effects or to facilitate improved dosing or application.

Seasonings are mixtures predominantly of table salt and spices and/or herby plants (vegetables, herbs) such as onions, garlic, leek, parsley etc. The proportion of spice and/or herb is a minimum eight percent (based on the dry substance in the seasoning).

Condiments are mixtures of table salt and flavouring ingredients and these generally also contain vegetables, yeast or yeast extract, various types of sugar, starch and fat. Flavouring ingredients tend to be spices, spice extracts, mixes of these, spice extract preparations and seasonings as well as substances that have an effect on improving and enhancing the flavour of foodstuffs. The proportion of flavouring, including yeast, is a minimum eight percent (based on the dry substance in the seasoning).

Curry powder is a mix of turmeric and other spices, whereby table salt, starch, various types of sugar and pulse flour may also be included. However, the content of table salt does not exceed five percent, the content of starch, sugar and pulse flour does not exceed a combined ten percent.

Spice extracts are flavours obtained from parts of plants (spices) (e.g. essential oils). These are segregated from the parts of plants by means of extraction, steam distillation or other suitable processes and used for flavouring.

Spice extracts from single spices are extracts obtained exclusively from one spice.

Mixes of spice extracts always comprise two or more spice extracts.

Spice aromas or spice essences are spice extracts mixed with respective dissolvers or carriers for the purpose of improving their use. They are always more highly concentrated than the associated natural spice. Examples of such carriers are alcohol and cooking oil.

Spice extract preparations comprise spice extracts or spice extract mixes blended with other foodstuffs and/or additives in order to achieve further technological or flavour-based effects or to facilitate improved dosing or application.