Spiced Carrot

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.

Carrot

The carrot is a root vegetable in the umbellifer family Apiaceae. Carrots are typically orange in colour due to their beta-carotene content, which makes them a rich source of vitamin A. Heirloom variants may be white, yellow, red, purple, or black. They are biennial plants.

Shades of orange

In optics, orange has a wavelength between approximately 585 and 620 nm and a hue of 30° in HSV color space. In the RGB color space it is a secondary color numerically halfway between gamma-compressed red and yellow, as can be seen in the RGB color wheel. The complementary color of orange is azure. Orange pigments are largely in the ochre or cadmium families, and absorb mostly blue light.

spiced

Adjective

1. Having spice added, spicy.

Verb

1. simple past and past participle of spice

carrot

Noun

1. A vegetable with a nutritious, juicy, sweet root that is often orange in colour, Daucus carota, family Apiaceae, especially the subspecies sativus.
2. A shade of orange similar to the flesh of most carrots (also called carrot orange).

Verb

1. To treat (an animal pelt) with a solution of mercuric nitrate as part of felt manufacture.