Spice

spice

[spīs]

(food engineering)

An aromatic vegetable material used for food seasoning.

McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.

SPICE

(Simulation Program with Integrated Circuit Emphasis) A program widely used to simulate the performance of analog electronic systems and mixed mode analog and digital systems. SPICE solves sets of non-linear differential equations in the frequency domain, steady state and time domain and can simulate the behavior of transistor and gate designs. Developed at the University of California at Berkeley in the mid-1970s, there are enhanced versions of SPICE provided by several software companies. PSpice is a version for personal computers such as DOS, Windows and Mac.

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The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Spice

 

a dried vegetable product containing piquant and aromatic substances and used as seasonings to improve the flavor, digestibility, and assimilation of food. Spices usually contain essential oils, glycosides, and tannins. They are used by the food-processing industry (in canning and in the production of confections, baked goods, and liqueurs and spirits). Spices are also used in medicine and perfumes. The most valuable spices are obtained from tropical plants. Spices are available in many forms: seeds (nutmeg, mustard), fruits (pepper, vanilla, anise), flowers or flower parts (capers, cloves), leaves (laurel), bark (cinnamon), or roots (ginger).

REFERENCE

Pokhlebkin, V. V. Vse o prianostiakh. Moscow, 1974.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.