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.
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)
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.
4 thoughts on “Introduction To Herbs & Spices”
Thanks you very much 😘
This is really enlightening and insightful. Thanks!
Thank you sir 🥰