The Spices group is a familiar category of perfume notes, thanks mainly to their long-standing inclusion in food. Some of them have pride of place in any self-respecting kitchen spice cabinet, such as cinnamon, pepper, cloves, coriander, ginger. Others are more unusual, from the precious hand-picked saffron, to tamarind and caraway and the very gentle, rose-hued pink pepper. True spices are always dried, but there are some herbs which have a spicy tang to them, such as oregano. These can be used both fresh or dry.
