Acorn Spice

Acorn

The acorn is the nut of the oaks and their close relatives ; alternatively known as glans. It usually contains a seedling surrounded by two cotyledons, enclosed in a tough shell known as the pericarp, and borne in a cup-shaped cupule. Acorns take between 5 and 24 months to mature; see the list of Quercus species for details of oak classification, in which acorn morphology and phenology are important factors.

Spice

In the culinary arts, a spice is a seed, fruit, root, bark, or other plant substance primarily used for flavouring or colouring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavouring or as a garnish. Spices and herbs are both seasonings. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices.

acorn

Noun

1. The fruit of the oak, being an oval nut growing in a woody cup or cupule.
2. A cone-shaped piece of wood on the point of the spindle above the vane, on the mast-head.

spice

Noun

1. Aromatic or pungent plant matter (usually dried) used to season or flavor food.
2. The quality of being spicy.

Verb

1. To add spice or spices to; season.
2. To spice up.