Spices (masale) are an essential part of Pakistan cooking and daily life, used not only to add aroma and flavor but also to provide color and pungency to food. They are derived from various plant parts, including dried seeds, roots, bark, and fruits. Common Pakistan spices include turmeric, chili powder, cumin, and coriander, which are used to enhance the taste and nutritional value of dishes. Historically, spices have been used for over 6,000 years, with garlic mustard being one of the earliest, followed by ginger, cinnamon, and hing.