Light Spice

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.

Light

Light, visible light, or visible radiation is electromagnetic radiation that can be perceived by the human eye. Visible light spans the visible spectrum and is usually defined as having wavelengths in the range of 400–700 nanometers (nm), corresponding to frequencies of 750–420 terahertz. The visible band sits adjacent to the infrared and the ultraviolet, called collectively optical radiation.

light

Noun

1. Electromagnetic radiation in the wavelength range visible to the human eye (about 400–750 nanometers): visible light.
2. Electromagnetic radiation in the wavelength range visible to the human eye or in nearby ranges (infrared or ultraviolet radiation).

Verb

1. To start (a fire).
2. To set fire to; to set burning.

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.