Note: Sense 1.(a): we might want to reconsider whether the "cheuen (taken) ~, to chew a spice as a breath freshener" would be better in sense 1.(d), with the "aromatic spices" rather than with the "taste spices". Quots in question are the second (Ancr. 43/26) and third (A Mayde Cristes which in swete adj. is in the "smell" sense group) and the c1450 Ponthus 141/30. (In point of fact, a lot of spices like cinnamon, clove, ginger, etc. are quite bitter to the taste, though aromatic, and while they enhance flavor if added to food, chewed by themselves, the virtue would be in the aroma.)--per MJW

Note: I believe the quots should remain in sense 1.(a), because I think that it is difficult to make the taste / aroma distinction, since those senses operate in tandem. The designated quots also do not designate which spices are concerned, and we may not want to limit the range to ginger, cloves, or cinnamon--certain berries, nuts, and seeds, for example, are (and were) also considered spices. It is perhaps a false distinction to separate spices on the basis of taste and smell, although here, it seems that the taste spices in sense 1.(a) actually can be consumed, while the armomatic spices in sense 1.(d) are experienced through the sense of smell or for external use only--another reason for leaving the quots here. As for the Mayde Cristes quot., I don't see why it would have to be in the "smell" group--unless it is literal, in which case it should be moved to 1.(d). (Also, food for thought: while some spices may taste bitter or unpalatable when chewed, perhaps their aftertaste is sweet or they leave a fresh taste in the mouth.)--per MLL

Note: Med., etc., see further J.Norri, Dictionary of Medical Vocabulary, s.v. spice.