Herbs and spices are integral to cuisines worldwide, adding flavor and, historically, serving medicinal purposes. Throughout history, these culinary treasures were once considered luxuries, traded extensively between nations during medieval times. While often used interchangeably, distinct differences exist between herbs and spices.
The primary distinction lies in the plant source. Herbs typically originate from the leafy part of a plant, often dried but sometimes used fresh. Spices, conversely, are derived from seeds, fruits, roots, bark, or other plant substances. Spices aren’t always used fresh as herbs are. Herbs are widely cultivated globally, whereas spices are more prevalent in tropical regions and the Far East.
Herbs boast a broader range of applications than spices. They’ve been extensively used in medicine, cosmetics, and food preservation.
Some argue against a rigid distinction, citing similar uses. Botanically, an herb is defined as a plant lacking a woody stem. However, the common perception of dried herbs being spices, particularly in some US regions, can cause confusion. This viewpoint overlooks the leafy green nature of many herbs and the tropical origins of many spices.
Throughout history, herbs and spices have played pivotal roles. Vasco Da Gama’s voyage to India was driven by the spice trade. Christopher Columbus reported the spices of the New World to investors. Traditional Chinese Medicine has used herbs medicinally for millennia.
The debate continues, but most experts agree that the defining factor is the plant part from which they originate and the plant’s native region.