The present invention describes an article comprising spice, a method of manufacturing the article, and a use of the article in cooking foods. The article includes a solid form comprising at least one spice. The method of producing the article includes pressing a spice powder, packing flaked spice into a bale, or suspending the spice in a suitable matrix. Conveniently, a plurality of spices are combined in the form yet kept separate until use. The spice form may be used in any number of cooking applications. The situation dictates the type of shape to be used. The articles may be used by crumbling, grating, cutting, dissolving, or infusing the article into a recipe. The forms may even be produced in preset dispensing amounts.