Herbs vs Spices

Key Takeaways

• Leaves define herbs, exemplified by mint, basil, and rosemary.
• Spices encompass roots, flowers, fruits, seeds, and bark, including cinnamon, ginger, and saffron.
• Harvested tissue determines drying, grinding, and storage approaches, contributing to differences in potency and shelf life.
• Clear terminology supports accurate labeling, procurement, and culinary formulation across foodservice and consumer markets.