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There are some days you will eat the perfect barbecue and then there are days, well, you'll eat barbecue that is basically crap. When it comes to eating it, we can appreciate it for it's diversity and minimalistic appeal, but also for its great flavor. However; when it comes to contributing to its flavor, there is a lot more contemplate, as spices tend to play a major role. In fact, they play such a huge role, that using the wrong spice can ruin the barbecue.

When it comes to spices in barbecuing, tomato content plays a huge role. However; the tomato flavor (or puree) is very plain until it is combined with certain ingredients and spices. Another important factor is the smoke factor. I say this because if you use too much or too little, you will be able to tell. Let's not forget about the vinegar content, as well as, the sugar and salt content, too. Barbecuing can either be quality or crap. There really is no in between. It's wild, in general and has an acquired taste that is edible. I don't think there is just "one" dominating spice that makes barbecue an unique flavor.

The best spices for barbecuing are a combination of natural spices and commercial spices in general. What separates barbecued food from a regular cuisine such as Italian, French, or Mexican is it's content and the fact it is used in cuisine, but is not a cuisine itself.

Some of the best spices for barbecuing include everything from molasses to honey mustard seeds to paprika to garlic powder to onion powder to mustard to pepper.

Spices can be anything from a seed to a bark to even a root of a plant. Spices are used in almost everything.

Learn more about this author, Sarah Afshar.
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