Spicy food definitions have you in a pickle? Then you'll relish our handy guide :-)

Let's run through some of the common definitions you will encounter when dealing with spicy foods.
The word 'spice' comes from an Old French word 'espice' (or the modern version 'epice') which in turn comes from the Latin 'species' which meant 'specific kind' and later 'wares or goods'. And if that's not confusing enough, here are some more definitions.

Chutney: This is made from vegetables or fruit, or a mix of both, cooked in vinegar, sugar and spices. They have a spreadable consistency like jam and can either be pulpy or have soft chunks of the fruit/vegetables in a syrupy, spiced juice. They can usually be eaten straight away although their flavour may intensify if left for a period. They are sometimes referred to as 'savoury preserves'. Fresh chutneys can also be made from raw ingredients, although their shelf life may be limited to a day or two, as they are not prepared in the same way as other preserves.

Condiment: The word comes from the Latin condire which means to preserve but current definitions seem to be open to much debate. According to Larousse Gastronomique a condiment refers to any food substances which is used to stimulate the appetite, heighten the natural flavour of foods, aid digestion or preserve certain products. Condiments are chosen to complement the taste of food and can be an accompaniment (ketchup, gherkins), an ingredient (alcohol, herbs) or a preserving agent (salt, oil). But some have a much narrower definition – they suggest that condiments usually appear on the table, to be applied by the diners as they wish.

Herb: In culinary terms, these refer to the leafy green parts of a plant (i.e. what's left from the parts of a plant used for 'spices'!). Traditionally herbs are aromatic plants which lack a permanent woody stem but some herbs are shrubs (such as rosemary and lavender) or trees (such as bay laurel).

Macerate: to soak sweet ingredients in a seasoning mixture.

Marinade: A flavoured liquid, often acidic, either cooked or not, in which savoury ingredients are left to soak for varying lengths of time. The purpose of the marinade is to add flavour and/or tenderise meat or robust vegetables. However a marinade may also be used for its preserving effect. Indeed the origin of the word is from the Latin marinus which refers to the use of brine or sea water which was used to preserve food in days gone by.
Marinating is the process of steeping foods in a marinade before cooking. The liquid in the marinade can be acidic (from vinegar, lemon juice, yoghurt or wine) or savoury (with soy sauce, brine or other prepared sauces). Also they often contain oils, herbs, and spices to further flavour the foods.

Masala: A term which is used in many South Asian cuisines to refer to a varying blend of spices. This can be a combination of dried spices or a paste made from spices and other ingredients such as garlic, ginger and onions. These mixtures are usually added during the cooking process although some such as garam masala, are added at the end of cooking or sprinkled over the dish just before serving.

Pickle: This refers to vegetables or fruit, or a mix of both, which have been preserved in a spiced vinegar. The vegetables/fruit can either be left to soak in the vinegar or else cooked in it for a short time. The spices are used as preservatives but also very importantly to add flavour. Traditionally a spiced vinegar is used cold to pickle vegetables, so they stay crisp, or hot for fruits, which are eaten softer. Once made, they should be left to steep for at least a few days before eating. Pickles in South Asia generally use raw fruit/vegetables plus salt, oil and spices and have a longer shelf life than chutneys.
Pickled refers to fruit or vegetables preserved in vinegar or brine.

Preserves: Foods which have been prepared in such a way so as to prevent them from spoiling or decaying. Whilst there are several methods for preserving (such as freezing, drying, pickling), this term is usually reserved for jams and other similar sweet preparations. However it can also include chutneys and pickles, which are referred to as 'savoury preserves'.

Relish: A preparation where the fruit/vegetables are hardly cooked and so are crunchy to the bite. It is characteristically sharp and fresh-flavoured and the proportion of sugar used is quite small, if it is used at all.

Rub: This refers to a spice rub – any mixture of ground spices which is rubbed onto raw food, prior to cooking. The purpose is to add flavour and the food can either be left to sit for a period of time for the flavours to incorporate or it can be cooked immediately after the rub has been applied. Salt and sugar may also be added to the spice rub; salt for flavour and sugar to caramelise.
A spice rub is usually dry but it can have ingredients like herbs or crushed garlic. If oil or vinegar are added to form a paste, then it becomes a marinade.

Seasoning: This is the process of adding various ingredients to a dish either to impart a particular taste or enhance its natural flavour. Seasonings are added to food while it is being prepared and include salt, pepper, vinegar, oil, herbs, spices and even condiments.

Spice: Any of the many aromatic or strongly flavoured substances of vegetable origin. They have a fragrant or pungent flavour and are used in small quantities to impart flavour or colour to food. They are obtained from the buds, fruit, seeds, roots, flowers, stems, bark or vegetable matter of various plants.

Did you know?

• Herbs and spices are usually distinguished from vegetables in that they are used in small amounts and provide flavour rather than substance to foods. However some herbs can be used as main ingredients e.g. in tabbouleh, a Middle Eastern salad dish, which uses parsley and mint in large quantities.


• Also some plants can be used as both a spice and a herb, e.g. coriander seeds and coriander leaves.


• Salt is often considered a spice, but is in fact a mineral.


• From the above definitions for Seasoning and Condiment, it can be inferred that while a condiment can be a seasoning, not all seasonings are condiments.


• Chutneys, pickles and relishes are all considered condiments.


• Definitions for chutneys, pickles and relishes vary but all use sugar and vinegar as preservatives. The main difference seems to be the amount of sugar which is used. Chutneys are the sweetest with relishes using the least amount of sugar proportionally.