What Are Spices and Herbs?
LAST UPDATED: July 12, 2025
READ TIME: 18 minutes
Table of Contents
The Best Part of Eating
Spices and herbs are powerful forces in the kitchen. They add, enhance, and balance flavors and envelop the dinner table in intoxicating aromas. They breathe life into every meal, transforming the dull and drab into the exquisite and extraordinary. And they do so without adding fat or excess calories. They are nutritional marvels, bursting with minerals, antioxidants, and phytochemicals.
In every corner of the globe, from the smallest home kitchens to the grandest restaurants, spices and herbs play a pivotal role. Good cooking, no matter where it’s done, is rooted in three elements: the quality of your ingredients, how well you season them, and how well you turn those seasoned ingredients into a complete dish. That key seasoning component is the realm of spices and herbs. Knowing how to unleash their potential is critical to honing your craft, whether you're a curious novice, passionate home cook, or professional chef.
From the diners' perspective, seasonings are essential to their experience of the meal. Here’s a thought experiment: Picture your favorite dish. Now remove all the spices and herbs from that recipe, which includes their involvement in all condiments, sauces, dressings, and the like. Imagine if it would still be your favorite. Apple pie without cinnamon, chili without cumin, phở without star anise, patatas bravas without smoked paprika, margherita pizza without basil...
Spices and herbs help us enjoy eating. They turn a necessity into a delight.
The better you understand spices and herbs, the more you empower your senses to the benefit of your loved ones or guests. It’s a bit like learning a new language, and that's why spices can be intimidating. Have you ever purchased a spice for a particular recipe and then watched it collect dust until it expired? This is a culinary tragedy because spices and herbs, when understood and used properly, are a cook's most beloved ally, rivaling the importance of their favorite chef’s knife.
The main difference between the language of spice and a linguistic language is that it can be absorbed much more quickly, literally! The enticing effect that spices and herbs have on our sense of smell and taste creates strong memories with much greater staying power than reading or hearing a new vocabulary word. That's why at the heart of every memorable dish is the artful use of spice.
So never fear. As Einstein said, “The most beautiful thing we can experience is the mysterious.” How glorious spices become when you peel back their complexity to reveal their secrets. We must remind ourselves of their timeless allure. This article is your gateway to this fascinating world.
What is the Difference Between a Spice and an Herb?
It would be helpful to first define what we’re talking about. What exactly is a spice and an herb? The distinction may seem trivial, but it’s a nuanced subject steeped in history, science, and culture. Oddly, defining them is a difficult task because there is no universally accepted definition of either. A chef, botanist, chemist, historian, and economist will give you different answers, which will all come with a personal spin.
Some say a spice must come from a plant, others consider salt, mushroom powder, and bonito flakes spices. Some say spices are dried seasonings, even if they come from an animal, but what about ginger and wasabi, which are best fresh? Some say herbs are the leaves, while others will point out that bay leaf, curry leaf, and makrut lime leaf should be called spices because they are used as a strong background flavoring, not a fresh garnish. So if spices are dried and herbs are fresh, and if leaves can sometimes be spices, do oregano and thyme transform from an herb to a spice in their dried form? It gets even more confusing when you consider that many spices are derived from plants called “herbs” and many plants produce both spices and herbs. Coriandrum sativum, for example, gives us both coriander (from its tiny fruits) and cilantro (from its leaves).
The Conundrum Continues...
Then spices and herbs get mixed in with other culinary terms. For example, many cookbooks will say seasonings are not condiments; the former is used in food preparation, the latter after food is served. So depending on how they’re used, a single spice or herb can be both a seasoning and a condiment. But not all seasonings and condiments can be called spices and herbs, even if they contain some.
Looking at this mess, it would be understandable to throw up your hands and call everything used as a food seasoning a "spice." And you wouldn’t necessarily be wrong. That’s where the popular phrase “to spice food” settles as well, since it means to flavor food in any way. The ancient Greeks would also agree. They had one term for spices and herbs, aromatikos, and it was broad enough to include animal products. There was another ancient Arab concept called shadham that could be used to describe both pungent herbs and any highly aromatic or flavorful ingredient, regardless of origin. So if you choose to call all flavoring ingredients "spices," you're partaking in a well-established tradition.
History tells us that the words spice and herb have always carried diverse and ever-changing meanings. Even before the earliest writings, flavoring ingredients have served multifaceted roles—from fashion and ornamentation to spirituality and medicine. Thousands of years ago, people figured out that fragrant plants could add color, smell, and taste to their everyday lives. They also noted that these same substances could help heal injuries and disease, preserve foods, and mask unwanted smells. The intertwining of spices and herbs in various aspects of life is reflected in the blended usage of the words today.
Spices, herbs, seasonings, condiments, blends, mixtures. These terms describe anything that modifies food, not the food itself. They are so closely related that it sometimes makes sense to use them interchangeably. That’s okay. The creativity of the natural world often defies humanity’s desire for categorization. Botany is filled with examples of plants that don’t fit neatly into groups, and spices and herbs are no exception. However, especially today, spice is almost exclusively a culinary term, and culinary terms are always at odds with science.
Vanilla "beans" are not beans, they are fruit pods. Anise, caraway, coriander, cumin, dill, and fennel "seeds" are not seeds, they are tiny fruits called schizocarps. Wasabi, turmeric, and ginger "roots" are not roots, they are rhizomes. Juniper "berries" are actually modified cones—female cones that have transformed to become fleshy and berry-like! So don't count on common culinary vernacular being botanically accurate. In fact, that's the source of much of the confusion. The culinary world has never been very rigorous about classification—that's not its focus. Its focus is on making delicious meals!
In contrast to the word spice, though, herb is both a culinary term and a scientific botanical category. It is short for herbaceous, which describes non-woody plants that have thin, soft stems. There's a lot going on with these two simple words. Even if we were to only stick with culinary terminology, it wouldn't make things any easier. There is botanical overlap as well as culinary overlap. If you ask five chefs, they may also give five different answers. Certain spices can be classified as herbs and vice versa due to how they’re used and the perspective you take. It's now obvious that there isn’t much we can say about spices and herbs that is clear-cut, but there are some rough pointers to help make sense of this convoluted subject. So for the sake of some semblance of clarity, we offer the following distinctions.
Defining the Undefinable
Both spices and herbs come from flavorful, aromatic parts of a single plant species. Any flavoring ingredient that comes from two or more plant species is a blend, mixture, or seasoning. Anything derived from a fungus, mineral, or animal is typically considered a seasoning, or flavoring. Seasoning is a good overarching term to refer to anything that is added to food to improve its flavor, usually by the cook before the food is served. Condiments are added after cooking, often right before serving or by the diner and at their discretion. Now let’s turn to the main event: spices versus herbs.
At the surface, it’s all about the part of the plant used. It doesn’t matter that coriander and cilantro come from the same plant. The fruit is the spice and the leaf is the herb. A plant is never considered a spice, although the name of the spice is often used as the common name for the plant (more confusion, we know). For example, people tend to call Curcuma longa "turmeric." But a spice is always produced from a plant part. Here are some notable examples of each:
- Flower (cloves [buds], saffron [stigmas])
- Fruit (black pepper, cumin, allspice)
- Pod (vanilla, cardamom, star anise)
- Berry (chili peppers, sumac)
- Cone (juniper berry, alder cone)
- Pulp (tamarind, baobab)
- Leaf (bay leaf, curry leaf, makrut lime leaf)
- Seed (poppy seed, sesame seed, mustard seed)
- Bark (Ceylon cinnamon, cassia)
- Resin (asafetida, mastic)
- Rhizome (ginger, turmeric, wasabi)
- Root (horseradish, licorice)
Herbs, on the other hand, are the green leafy parts: the leaves and sometimes the shoots and flowers attached to them. That is the clearest delineation, and we could leave it at that, although it's not unequivocal. There are also plant parts that don't fall nicely into either category, like the stalks of lemongrass, which can be classified as an herb or a spice depending on whether they're fresh or dried and how they're deployed in the cooking process. So it's not only about plant part, but also about how that part is prepared and used. Clearly, it would be useful to mention some other factors and exceptions since it’s not so simple.
The reason why bay leaf, curry leaf, and makrut lime leaf are often considered spices even though they’re leaves is that they don’t come from herbaceous plants, but rather trees. Nearly all culinary herbs come from herbaceous plants, hence their name. Thus, herb, unlike spice, refers to both the plant and the part used in cooking. While many spices do come from the non-leafy parts of herbaceous plants, many others are produced from a much wider range of plants: trees, shrubs, vines, and so on. The main exceptions among herbs are rosemary, thyme, and sage, which blur the line between herbaceous plants and woody shrubs as they mature, but they are definitely not trees. The tree-leaf spices mentioned above are harder and heavier, unlike the light and feathery leaves of most herbs. You also don’t need to use that many; a couple leaves tossed into a stew will do. Which brings us to the next distinction.
Spices tend to be used in smaller quantities due to the higher potency of their essential oils, while herbs are deployed more liberally. We’ve heard some experts distinguish spices from herbs due to their chemical compounds that evolved primarily to defend the plant against herbivores, insects, bacteria, and fungi. But that isn't a sound criteria since the aromas wafting from the most commonly coined "herbs" typically exist for the same purpose. Mint, for example, smells the way it does because it's a potent antibacterial (which is also why we think mint smells so good in our mouths—we don’t want them infested with bacteria).
So it’s not the act of defense that is unique to spices, it’s the intensely concentrated flavor and aroma. Just a pinch here and a sprinkling there can significantly alter the character of a substantial dish. Herbs, by contrast, require a bit more; a handful of chopped parsley or basil does the trick. This is also why garlic is better classified as a spice versus a vegetable unlike the other seasoning vegetables derived from bulbs: onions (and their myriad varieties) and fennel bulb. Garlic has a much more potent and pungent flavor, so it's added sparingly. Onions can sometimes be a primary "food" feature of a dish. Indeed, some people bite into raw onion bulbs like apples. I don't know of too many people who pop whole garlic cloves in their mouths.
Then there is the nature of the flavor and aroma profile. While there is obviously much variation, spices are often bolder, deeper, and warmer than the subtle, grassy, and floral notes of herbs. Remember, these are broad strokes. Guideposts, not rules.
Next is the dried versus fresh distinction. Spices are dried more often than not, and it’s really a blessing that they can be. This allows them to be harvested at peak flavor, then dried and shipped worldwide—a practice necessary for their global distribution and enduring popularity. This is why the spice trade could exist. Try doing that with fresh basil. Some of the most classic herbs, like basil, dill, and cilantro, do not translate well into their dried form. The most coveted feature of their flavor and aroma profile, the bright top notes, do not survive the drying process. Conversely, some spices (such as cloves, black pepper, and allspice) require the drying process to activate the enzymes responsible for their distinct flavors. However, while "herb" largely refers to leaves in their fresh form, some can benefit from drying to concentrate certain properties and extend their shelf life (such as oregano, rosemary, and thyme). Those same leaves that are dried are generally considered dried herbs, not spices. Although not always - even the USDA calls dried herbs spices.
Yes, it is a muddled topic. The good news is, with so little consensus, these words are up for interpretation. You now have the context to define them as you wish. If you want to call bay leaf an herb, if you want to call sea salt or bonito flakes a spice, go right ahead. It’s really up to you because the distinction is not as important as learning how to use them effectively in your cooking. The meanings of these words may overlap and evolve over time, and may even change in the future, but their role in elevating our food remains constant. Quite constant, in fact. Spices and herbs have been cherished since the dawn of civilization.
Spices Are Special
Most spices hail from the tropics. Historically, their exotic origin made them all the more valuable to the West. Their ability to be dried while maintaining their potency allowed them to be traded along routes connecting distant lands, accruing rarity and status as they went. The further they traveled, the more fascination they inspired. Spices commanded a much higher price than herbs, which is still true today, because they often have more specific growing conditions and require labor- and time-intensive methods to produce them. Due to their high value, they were reserved for the elite and used in religious ceremonies. Spices were some of the earliest forms of luxury and were even used as currency. You used to be able to pay rent with peppercorns.
The word “spice” has its roots in Latin and Ancient Greek, stemming from “species." Originally meaning a type or kind of item, "species" began to describe various commodities. In Medieval Europe, this concept grew to refer to exotic goods from afar. The Old French word "espece" (from "species") morphed into "espice" to precisely denote foreign, expensive flavoring ingredients. "Espice" was then adopted into English as "spice." The high esteem placed on spices even contributed to a broader sense of something being "special." Additionally, spices were differentiated and categorized by their aromatics and appearance for economic reasons well before this concept of "species" was applied to other plants and animals. In other words, even before we fully understood the value of classifying the diversity of life on our planet, we understood the value of classifying spices. Their variety and popularity demanded that we know their differences so they could be priced and traded effectively. Only much later with the advent of modern biology, marked decisively by the work of Carl Linnaeaus in the 18th century, did we apply this rigor to every other living thing. Thus, the origin of "species" as we know it is inextricably tied to the history of spices.
To this day, spice evokes a sense of potency and utility. It has powerful connotations because it describes something with immense efficacy. Just a few tiny threads of saffron, for example, will flavor and dye a massive pan of paella. Furthermore, something that's spicy can be hot, maybe from the heat of a chile. It can also be exhilarating and entertaining like a story with unexpected twists, perhaps with a touch of scandal. Spice also carries overtones of sensuality and passion, due largely (rather directly) to the fact that many spices were traditionally used as aphrodisiacs. It’s a fascinating etymological journey that points towards a single truth: spices have always captivated us.
Herbal Renaissance
Like spices, our ever-changing perception of the word “herb” stems from our evolving relationship with nature. Long ago, herbs were revered as divine blessings. Their capacity to delight us, to heal us, was nothing short of miraculous in the eyes of our ancestors. But with the advent of industrialization and later, modern technology, the power of the herb had seemingly dissipated. The extent of fresh herb consumption for many was limited to a decorative sprig on the edge of a dish, often left untouched. Some dried oregano may have sat on a pantry shelf, but engagement with herbs was modest at best.
However, the landscape is now shifting dramatically. From medicinal and cosmetic research to increasing interest in ecological balance, herbs are experiencing a serious revival. Fortunately, our rising appreciation for herbs and their many uses is also greatly benefiting global cuisine. With growing demand for nutritious food and a rebirth of the culinary arts in home kitchens around the world, herbs are becoming more and more relevant to our daily lives. Enthusiasts now craft entire salads from fresh herbs, layer them cleverly into novel dishes, and grow them in their backyards and windowsills so they don’t have to fetch them from the market.
The art of using herbs is becoming demystified and accessible, transforming cooking into a simpler, more intuitive process. The meaning of the word “herb” is expanding back to its origins, gaining promise and potential as it grows.
Why are Spices and Herbs Important?
Spices and herbs give our food complexity. Complexity in flavor and aroma takes our senses to new heights. They are to our sense of smell and taste and what music is to our ears and fine art is to our eyes. They offer a depth of experience that makes life intriguing. A bland, unspiced dish is like a film without its score. That same dish, skillfully seasoned, becomes The Godfather. And just as an Italian orchestra offers a window into Italian culture, Thai spices take you on a quick trip to Thailand.
At Spice Exotica, we embrace the entire spectrum of flavoring agents, from dried seeds and fresh leaves to truffle powder and fermented shrimp paste. The non-plant “spices,” the outliers, are diverse and beautiful just like their plant counterparts and deserve a spot in your kitchen. It is a gift to discover a new spice that becomes a staple in your home or restaurant. We wish to introduce them all to you.
Since every spice and herb is so unique, it is critical to understand what each one offers to your repertoire. You can learn more about them individually in our Spice & Herb Compendium. It is our hope that this site inspires you to explore the immense diversity of spices and herbs available to us all today. The selection is wider than it’s ever been in human history and they can all be shipped right to our doorsteps. Imagine what the explorers of the Age of Discovery would say to us now!
We welcome you to tour the flavors of the world, perhaps most importantly, to create new memories with the people you love. Just as they spurred the connection of the world through exploration and trade, they can connect each of us through intentional cooking.
The constant yet evolving relationship between humanity and spices is truly fascinating, and we’ll cover more of the history in future articles. All of the value they held long ago can still be enjoyed today. We just need to remember.