When it comes to cooking, we often hear the terms "herbs" and "spices" used interchangeably, but they refer to two distinct categories of ingredients. While both enhance the flavour and aroma of dishes, the main difference lies in the plant part from which they come.
Herbs are typically they leafy green parts of plants. Think of popular kitchen staples like rosemary, thyme, and mint. These leafy herbs are commonly used fresh, although they can also be dried for longer shelf life.
On the other hand, spices comes from other parts of the plant. This could include roots (like ginger), bark (like cinnamon), seeds (like cumin), or even fruits (like pepper). Spices are often dried and ground into powders to be used in various culinary applications.
Fun Fact: While herbs like basil and parsley bring fresh, green flavours, spices such as cumin, cinnamon, and pepper offer more intense, warm, and often aromatic notes to our meals.
So, next time you're seasoning your dishes, remember that herbs and spices might come from different parts of the plant, but together, they form the foundation of a well-seasoned dish.