Herbs and spices come from various different parts of the plant. These ingredients are the flavorful Ingredients, key to exceptional cooking. While both are used to boost the flavor of foods or even to help to overcome with illnesses and ailments, the difference between the two is what part of the plant they come from.
Herb is the green, leafy part of the plant. Spices come from the root, stem, seed, fruit, flower or bark of the tree or plant. While a plant can be host to both herb and spice at the same time like cilantro and coriander. Cilantro is the aromatic leaf of the plant, while coriander is the seed that comes from that same plant.
Cooking with herbs and spices requires different methods. Herbs, whether they are 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 in a basil pesto or using fresh parsley in a tabbouleh salad. While using dried herbs, it is usually optimal to add them towards the end of cooking to increase 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.
Also Read: Best Indian Herbs for Healthy Living
Climate in which herbs and spices are grown are also different. Of the hundreds of spices that might fill up our spice cupboards, there are only a small handful that 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. The majority of spices we use today grow in more tropical or subtropical regions like the Mediterranean, Southeast Asia and India. Herbs, while also popular throughout the tropical regions can be grown in more temperate and often arid climates and are found in abundance throughout North America, Mexico and Central America.