Herbs or spices?
Herbs and spices. These are terms that are often used interchangeably, although there is indeed a difference between them. We’ve lined up the facts for you.
The main difference lies in which part of the plant you use. Herbs consist of the plant’s leaves, such as coriander and parsley. Spices come from other parts, such as seeds, stems or roots. In addition, spices usually have a tropical origin, whereas herbs do not. Cinnamon, for example, comes from East Asia, and sage from Europe. Good to know, but when you cook with dried herbs or spices, you need quite a bit of botanical knowledge to be able to tell the difference.
Fresh, dried or freeze-dried
If you don’t have particularly green fingers, there are other ways to distinguish herbs from spices. Spices, such as nutmeg and cinnamon, are shelf-stable and almost always dried. Fresh herbs, on the other hand, only last for a few days and are often freeze-dried. Spices also often come in powdered form and have a stronger flavour than most herbs.
