A spice is that which enriches or alters the quality of a thing specially in a small degree. Being spread to all parts of the world, different spices by now have become to produce an infinite variety of new pleasures and experiences with which to delight our palates. Among the many, four kinds of spices are described below.

Capsicum Peppers:- It is the most widely cultivated spices throughout the world. It is an annual herbaceous plant that normally is 1-3 ft. high. though some varieties are taller, Its fruits are extremely diversified; they may vary in length from inch to 1 inches and in mature color from yellow to brown or purple to bright brick red.

Caraway Seed:- It grows best in a moderately light clay soil that is rich in humus and well tilled. It is usually sown in rows about 14 inches apart. Caraway Seeds, which taste warm. sweet, biting. acrid but pleasant are also widely used to flavor cakes, biscuits, cheese and cookies. The young leaves of the caraway plant may be used in soups. The thick, fleshy roots may be eaten as vegetables

Garlic:- Onions and garlic are among the oldest known cultivated plants. Garlic stands second to the common onion as the most extensively used member of the cultivated alliums. Garlic is propagated by planting the cloves about 8 inches apart with about 1 foot between the rows. Sunny locations and fertile sandy loam soil are desirable. Irrigation and weed control are important.

Turmeric:- Turmeric is a robust Po tropical herb of the ginger family turmeric has a thick, round rhizome, ground stem with short blunt “fingers. leaves are light green in color. Turmeric thrives in a hot, moist, tropical well drained friable soil, from see level up to It is colorful, versatile product colorful, versatile product combining the properties of a spice and a brilliant yellow coloring matter has for many centuries been used as a vegetable dye to give a rich yellow to silks, cottons, foods, etc.