What Is the Difference Between Spices and Herbs?

Spices are derived from seeds, fruits, roots, or bark, and used for flavoring, coloring, or preserving food. On the other hand, herbs come from the leafy green or flowering parts of plants, used fresh or dried for their flavor. While spices often offer a robust taste, herbs bring a fresh, aromatic addition to dishes.

Spices and herbs are used for many things such as medicinal purposes, healing, and cooking. Since this website is about home and food, we will focus on cooking. 

So what is the difference between spices and herbs and what kinds are used in cooking? We will explore the difference between the two, the most popular, and which ones to use in what dish and why. 

Food tastes so much better when it has been flavored right and spices and herbs do the job quite nicely when used properly.

You can use different herbs and spices for seasoning chicken.

Spices

Spices are from a plant’s seed, fruit, root, and bark and are used primarily for flavoring, coloring, or preserving food. Some spices have antimicrobial properties which might explain why it is used in meat susceptible to spoiling. 

The most common spices used in cooking are black pepper, ground ginger, cumin, nutmeg, cloves either ground or whole, chili powder, curry powder, garlic powder, and paprika. These are just a few and there are many others.

Now let’s talk about each one of the above and their uses in cooking.

• Black pepper is usually used as ground. Before it is ground it is known as black peppercorns.  Using black pepper in cooking adds both heat and depth of flavor.
• Ground Ginger is the main spice used in gingerbread or ginger snap cookies. It is very aromatic and is also used in sweet spice mixes such as pumpkin pie spice. It also is used in savory applications like spice rubs, and marinades.
• Cumin can be used either whole or ground, has a nutty flavor when toasted whole, and is used primarily in savory dishes such as chili, and stews. Can also be used with meats, fish, and vegetables.
• Nutmeg has a warm, spicy aroma and flavor and can be used in sweet and savory cooking. It is used in the classic béchamel sauce and is used to flavor many cakes, puddings, and custards.
• Clove has the most powerful flavors of all the world’s spices. It can be used whole or ground. It has a strong and sweet with a bitter sharp flavor. There is also a warmth and to some, the taste is even hot. It is used in drinks as well as sweet and savory dishes. My grandma used it in her sweet potatoes. And I have used whole cloves on top of a baking ham.
• Chili powder is a blend of several spices such as paprika, cayenne pepper, cumin, garlic powder, and onion powder. It has a distinct hot flavor and is used in, of course, chili. You also add it to stews and soup for added heat to the taste. There are many taste profiles from mild to hot depending on the pepper used in the chili powder. 
• Curry Powder is also a blend of several spices such as turmeric, cumin, ginger, cinnamon, cloves, ground coriander, black peppercorn, cardamom, and crushed red pepper flakes. It has a unique flavor due to the mix of savory and sweet spices. The savory spices add deep earthy flavor and the sweet spices add brightness and pep. You can use it in soups, stews, marinades, and sauces. This spice is used in many Indian dishes.
• Garlic powder is dehydrated garlic and ground into fine particles. It still has a garlic taste but is sweeter and not as strong as fresh garlic. It blends better than fresh garlic which can gum up the mixture. Add it early to your recipe as it needs to absorb moisture. This is used in many Italian dishes.
• Paprika has the full flavor of the peppers it was ground from. When heated paprika has a bitter taste that reveals its peppery origins. Many use it sprinkled on potato salad or deviled eggs mainly I think for color or “prettiness” as there is no flavor. It is mainly used in Hungarian dishes.

Herbs

Herbs are the leafy green or flowering parts of a plant and are used either fresh or dried. The most common herbs used in cooking are basil, chives, cilantro, dill, rosemary, thyme, sage, marjoram, and parsley.

• Basil an herb of the mint family. It is best used fresh when it gives off a sweet earthy aroma. It tastes somewhat like anise with a pleasantly strong often sweet taste. It is the main ingredient in pesto. Add it to your dishes at the end of cooking as prolonged heat causes the oil in the basil to disappear. It is frequently used in Italian dishes.
• Chives an herb of the onion family with a much milder taste. Snip with scissors instead of chopping. Do not cook them for very long as they are very delicate. They are mainly used for garnishes, salads, omelets, potato dishes, and creamy sauces. Add them right before serving.
• Cilantro is an herb of the parsley family. Many have different views on the taste of cilantro. To some, it tastes fresh and citrusy but some refer to it as tasting like soap or metal shavings. The seeds of cilantro are coriander which is a spice. It is also referred to as Chinese parsley. It is used mainly in Mexican and Chinese cuisine.
• Dill is an herb of the celery family and is also called dill weed. It has a strong distinctive flavor of fennel, anise, and celery and a warm slightly muted bitter taste. Used primarily to flavor soups, stews, potatoes, and of course pickles.
• Rosemary is the most fragrant of all herbs. It has a lemon-pine taste. Use it when roasting lamb or beef. Use a light hand when using this herb due to its strong flavor.
• Thyme is a milder herb that pairs well with other flavors. Has a slightly dry aroma and a minty taste. It goes well with lamb and veal as well as in eggs and custards.
• Sage is sweet and somewhat bitter with a pine-like flavor and aroma. The strong flavor of sage goes a long way so less is better. Use in pork, beef, duck, and chicken recipes and of course bread stuffing or dressing.
• Marjoram is also an herb from the mint family and is interchangeable with oregano although the taste is sweeter and milder. Oregano is “spicier”. Use the leaves and not the stems. It is used in vegetables, tomato-based dishes, stuffing sausages, and preserved meat.
• Parsley, there are two types of parsley: flat-leaf, known as Italian parsley, and curly parsley.  Generally, flat-leaf has a more robust flavor and the curly parsley identifies more with decoration. Parsley brightens flavors and adds balance to savory dishes. Much like adding lemon juice, it can make something taste better. Use it raw in salads, sauces, and marinades. And cook it in dishes such as quiche and soup.

 

Fresh Herbs Vs Dried Herbs

Dried herbs are usually more concentrated and potent. So use less dried spices and herbs vs fresh.

The general thought is to use 1/3 less dried herbs than fresh. For example, if the recipe calls for 1 tablespoon fresh use only 1 teaspoon of the dried herb. 

To store fresh herbs it is best to get a paper towel and wrap it around them. Place in a plastic bag and store in the refrigerator.

They will last 2 to 3 weeks. Store dried herbs as well as your spices in plastic or glass-lidded jars. 

Do not store them near your stove, dishwasher, or any heat source such as vents. Also, note that dried herbs and spices do not spoil but will lose their flavor over time. 

Keep your spices no longer than 4 years and your dried herbs no longer than 3 years.

My Final Thoughts

• Herbs and spices are both used to enhance the flavor of food, but they come from different parts of plants. Herbs, like basil or mint, are typically made from the leaves of plants, while spices, such as cinnamon or nutmeg, come from other plant parts like seeds, bark, roots, or fruits.
• Herbs can be used fresh or dried and are often added towards the end of cooking to maintain their flavor, as seen in Italian cuisine with the use of fresh basil in tomato sauces. Spices, on the other hand, are usually dried and ground, and they may be added at an earlier cooking stage to develop their flavor, like how Indian cuisine uses ground spices to create complex curry blends.
• The flavor of herbs is generally more subtle and fresh compared to the more intense and pungent flavor of spices. For example, the gentle taste of fresh parsley in a salad contrasts with the strong, warming taste of ground black pepper in a stew.
• Herbs and spices also have health benefits and have been used historically for medicinal purposes. For instance, ginger, a spice, is known for its anti-inflammatory properties and is used to aid digestion, while rosemary, an herb, has been used for its antioxidant properties and to improve memory.
• The preservation of herbs and spices differs; herbs can be kept fresh for a few days in the refrigerator or dried and stored, whereas spices, being already dried, have a longer shelf life and can retain their flavor for months or even years when stored properly, like how whole spices like cloves can retain their flavor longer than ground spices.

Food tastes so much better when it is flavored with herbs and spices. And using the correct spice or herb is like using the right purse to compliment your outfit.

I have only covered a few herbs and spices. There are so many more that if I even tried to cover them all I would be in front of the computer typing away for days and have pages and pages.

I tried to cover the most popular herbs and spices. I hope that you found this helpful in your cooking.

Go ahead and spice up your food. It will taste so much better. 

Feel free to leave a comment below and tell me your favorite herbs and spices that you use or let me know of your experiences with them. Have a wonderful day!

FAQ: What Is the Difference Between Spices and Herbs?

Q1: What defines a spice versus an herb?

• Spices come from the seeds, fruits, roots, or bark of plants and are used for flavoring, coloring, or preserving food. Herbs are derived from the leafy green or flowering parts of plants, mainly used for their flavor, either fresh or dried.

Q2: How should herbs and spices be used in cooking?

• Herbs, often added towards the end of cooking to maintain their fresh taste, provide aromatic flavors. Spices, used dried and ground, are added earlier in the cooking process to develop their robust taste.