Final answer:
The colors mentioned in the question do not typically categorize spices for sweet incense. Spices such as saffron, cloves, black pepper, vanilla, and cinnamon have their own natural colors and are not classified
Step-by-step explanation:
In the context of spices used for sweet incense in the plant kingdom, the materials/colors referenced do not correspond to any typical classification of spices by color.
Spices from plants are diverse and come from various parts of the plant such as roots, shoots, fruits, bark, and leaves.
They include stamens like saffron, buds like cloves, seeds like black pepper and vanilla, bark like cinnamon from the Laurales family, and dried fruit like red chili pepper.
The colors of these spices are not typically categorized in the manner suggested by the question.
Instead, spices have their own natural hues, with some being red, yellow, green, or black, depending on the spice in question.
The colors mentioned in the question, such as red and yellow, green and blue, purple and orange, and black and white, may relate more to dyes and pigments used in foods, derived from natural ingredients including carotenoids, chlorophyll, and anthocyanins, rather than spices specifically used for incense.