This is a template for making a new spice page, it can be copy/pasted into the new spice page for an easy way to make the base page 

====Description====
This is where the basic description of the spice we are talking about 
===plant parts used===

===visual description=== 

===cultural and geographic origins===
keep it basic and it can be elaborated on later

====Constituents====
what are the active compounds in the spice

===List===

====Sensory Experience==== 
This is where the taste, scent and effect on the palate is described. 

==Aromatics==
Profile of the flavor and scent

==high==

==mid==

==base==

===Taste===

The qualities of the primary taste senses and how pronounced they are
==Sour== 

==Sweet==

==Salty==

==Savory==

==Bitter==

===Sensory Effects===

==spiciness== 

==cooling== 

==astringency== 

==numbing== 

====Culinary Function====
This elaborates on the cultural and geographic origins of the spice. 

===Parts we use and how===
How to use the spice and in which forms we use it in personally  

===Recipes===
A mix of cultural recipes and our own recipes that have been hashed out, these can link to other pages for the recipe 

==Experiments===
Put things like it goes well with, I use it like this kinda stuff 

====Practicality====
how useful the spice is compared to other relatives, the price and rarity. 

===Availability===

===Cost===

===Similarity to other spices===


====Notes====
Put all of the footnotes and tangents or research here
~M