Introduction To Herbs & Spices

Spices are referred to as plant parts apart from leaves that can be used for flavouring or colouring of foods. Spices are usually produced from seeds, barks, roots, berries, twigs and fruits of plants.

For instances:
Cinnamon is the bark of a tree.
Cardamom is a seed pod.
Ginger and Tumeric are roots.
Allspice is a dried berry. Cloves are dried flower buds.
Saffron is stigma.

Spices are used to enhance flavour and tastes of foods.

Apart from culinary uses, spices have numerous medicinal uses as well.

On the other hand, herbs are the leafy parts (either fresh or dried) of plants majorly used for flavourings or for medicinal uses.

There are some plants that produce both herbs & spices. Cilantro is the leaf of the plant, Coriandrum sativum, while coriander is the seed that comes from that same plant. Both cilantro (herb) and coriander (spice) are used in flavourings.

Below are the list of 45 common herbs & spices (majority of them being spices)

Allspice
Cardamon
Coriander
Fenugreek
Fennel
Cumin
Tumeric
Ginger
Oregano
Dill
Parsley
Celery
Thyme
Rosemary
Anise Seed
Chicory Root
Licorice Root
Cinnamon
Nutmeg
Mace
Caraway
Bay Leaves
Cayenne Pepper
Star Anise
Cloves
Black Pepper
White Pepper
Paprika
Carom Seeds
Chili Pepper
Cassia
Sesame
Mustard
Peppercorn
Nigella
Saffron
Galangal
Basil
Mint
Cilantro
Sage
Majoram
Vanilla
Peppermint
Horseradish

Season your foods with herbs & spices, not because of the flavour, aroma and taste they give but also for their nutritional values and medicinal benefits.

Author: Elizabeth Tolulope Egbeniyi

Hiya!!! I am Elizabeth Tolulope Egbeniyi, a health and lifestyle blogger, plant scientist, teen coach, volunteer, baker, budding entrepreneur and most importantly, a child of God. I'm an ardent advocate of using herbs for healing and health. Welcome to my space.

Comments

    1. Post
      Author
    1. Post
      Author

Leave a Reply