Carbohydrates, also known as sugars in their simpler forms, are a broad class of organic compounds that include monosaccharides, disaccharides, oligosaccharides, and polysaccharides. They are characterized by the general empirical formula (CH2O)n and function primarily as energy sources and structural components in living organisms. In the context of food and spices, sugars like sucrose, glucose, and fructose are essential for flavor, preservation, and texture. They exhibit high solubility in water, which facilitates their use in cooking and baking. Chemically, they undergo reactions such as caramelization and participate in the Maillard reaction with proteins. Their physical properties, including melting and boiling points, vary widely depending on the specific molecule, with many decomposing before boiling. This class is fundamental to nutrition and biochemistry.