Examples of Herbs Vs. Spices
Notice how we keep all our seasonings in a “spice cupboard” and don’t call it an “herbs and spice” cupboard? So, what is the difference between spices and herbs? It’s all about the parts of the plant! Read on to learn more about what’s in your spice cupboard—and how to best use herbs and spices in cooking.
Herbs and Spices Come From Different Parts of the Plant
- An herb is the green, leafy part of the plant. Examples are basil, rosemary, sage, thyme, parsley, and oregano.
- A spice can come from the root, stem, seed, fruit, flower, or bark of the tree or plant. Examples are cinnamon, ginger, black pepper, star anise, and turmeric.
That said, a plant can be host to both an herb and spice at the same time!
- The classic example is cilantro and coriander. Cilantro is the aromatic leaf of the plant, Coriandrum sativum, while coriander is the seed that comes from that same plant.
- Dill weed also produces seeds that are used as a spice, while the leaves are used as an herb.
Whole spices Will Retain Their Flavor and Potency Longer Than Herbs
Whole spices such as cinnamon sticks, allspice berries, and cloves, to name a few, are whole and intact and not broken down or ground. These types of whole spices will keep their flavor and potency much longer than herbs or ground spices.
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The moment that a spice or herb is ground, its surface area is increased and exposed to oxygen. Grinding releases the spices volatile oils and what is exposed to the air will begin to break down faster and lose its potency much faster.
That is why it is best to buy your spices whole, store them correctly away from heat, light, and air, and grind them right before you use them.
How to Use Herbs and Spices in Cooking
Cooking with herbs and spices requires different methods.
- Herbs, whether fresh or dried, are more delicate in flavor and constitution than spices. First of all, herbs can be used fresh, while spices are always used in their dried form. There are occasions when fresh herbs are preferred over dried herbs, like basil pesto or fresh parsley in a tabbouleh salad. When using dried herbs, it is usually optimal to add them towards the end of cooking to maximize their flavor.
- Spices on the other hand can withstand longer cooking times and often are enhanced by dry-roasting and being added early in the cooking process.
Herbs and Spices Grow in Different Climates and Regions
Of the hundreds of spices that might fill up our spice cupboards, only a small handful can claim they have originated in the Western Hemisphere. Allspice from Jamaica, Vanilla Bean from Mexico, and Chile Peppers from America are three of the most popular and most influential in kitchens around the world. Most spices we use today grow in more tropical or subtropical regions like the Mediterranean, Southeast Asia, and India.
While popular in tropical regions, herbs can be grown in more temperate and often arid climates and are found in abundance throughout North America, Mexico, and Central America.
Where is our common black pepper from? Learn all about black pepper, including its history, health benefits, and even how it contributed to European exploration of the Americas.
Melissa Spencer
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Any thoughts on garlic and onion? Herb, spice, or just a vegetable? Every source seems to have a different opinion.
Good question An herb is any plant (including vegetables) used for culinary, medicinal, flavoring, or fragrance. Botanically, herbs are “herbaceous” plants that lack woody stems and die to the ground each winter. So, yes, garlic and onions qualify as herbs.
An excellent, accurate blog! May I add another spice that is frequently confused as an herb? Lavender. As you point out in your article, herbs are the leafy part of a plant (e.g. basil, parsley, bay leaf, etc). Any other plant part (bark, seeds, flowers, etc) is a spice. With lavender, the part of the plant which is used as a seasoning are the flowers -- either fresh or (more commonly) dried flower buds. If kept whole and in a dry, dark place away from sunlight, dried lavender buds will be palatable for about two years. So add lavender to your list of spices -- excellent when added to brewed tea or used as a seasoning for oven-roasted vegetables (esp. potatoes). --Dave from Seafoam Lavender Farm
it's actually turmeric, not tumeric.
Herbs are the spice of life
Well, spices and herbs find application in Ayurveda as medicine. In beauty treatments also.
Spices and Herbs not only enhance the flavors but with proper use helps to keep the body in a healthy state.
Are some people allergic to coriander ?
It’s rare, but yes. Some people are allergic to coriander seeds or to the coriander spice made from ground seeds.
I've always considered "herbs" to be more temperate climate plants, parts of which have medicinal uses (the active part may be leaf, root, flower, bark, seed, or different parts may have different medicinal uses). "Spices" tend to be more exotic, coming from the tropics, and difficult to find locally in their fresh form -- or, they are seasoning plants which DON'T have specific medicinal uses (e.g. oregano, basil), usually in their dried forms.
I've been taught that dried seasonings go in the beginning of cooking so their flavor can develop, but to leave fresh seasonings to the last 15 minutes so the heat doesn't destroy their flavor.
Herbs also have amazing medicinal qualities. Oil of oregano has proven antiseptic qualities, comfrey is used in cough medicine,sage for urinary tract infection etc. Rodale press puts out a wonderful book on herbs and their uses.
