There are about 30 types of fruits and seeds that are commonly used as spices and for flavoring purposes throughout the world. Their frequency of use varies in different parts of the world. In this article, some of the most commonly used spices and flavoring crops are discussed in detail, and the remaining equally important ones are summarized. Each section deals with an individual spice in terms of its common name, botanical name, family, and parts used, along with diagnostic, morphological, and anatomical characters; details of handling, drying, and storage have also been given wherever available.