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Culinary

Berries, defined loosely, have been valuable as a food source to humans since before the start of agriculture, and remain among the primary food sources of other primates. Botanically defined berries with culinary uses include:

Some berries are brightly coloured, due to plant pigments such as anthocyanins and other flavonoids. These pigments are localized mainly in the outer surface and the seeds. Such pigments have antioxidant properties in vitro, but there is no reliable evidence that they have antioxidant or any other useful functions within the human body. Consequently, it is not permitted to claim that foods containing plant pigments have antioxidant health value on product labels in the United States or Europe.

Some spices are prepared from berries. Allspice is made from the dried berries of Pimenta dioica. The fruits (berries) of different cultivars of Capsicum annuum are used to make paprika (mildly hot), chili pepper (hot) and cayenne pepper (very hot).