Spices
| Type | Whole, Ground, Crushed, Powdered |
| Shape | Seeds, Pods, Berries, Bark, Dried Leaves, Roots |
| Color | Varies (e.g., Red, Brown, Yellow, Green, Black) |
| Size | Ranges from fine powder to whole pieces (e.g., 1-10 mm) |
| Texture | Grainy, Coarse, Fine, Rough, Powdery |
| Moisture Content | 5-10% (varies by type) |
| Density | 0.50 - 1.00 g/cm³ (depends on the spice) |
| Hardness | Soft (e.g., ginger), Hard (e.g., cloves) |
| Aroma | Strong, Pungent, Earthy, Sweet, Fruity, or Spicy |
| Taste | Pungent, Bitter, Sweet, Sour, Spicy |
| Packaging | Loose, Sealed Pouches, Glass Jars, Vacuum Sealed |