Herb vs. Spice -What's the difference?

                     Herbs      VS    Spices

Herbs(Herbaceous) are from the leaves of non-woody plants. Generally they have some medicinal value and are used primarily in savory cooking; however,they can be used in some sweet dishes as well. Herbs grow well in temperate climates. Some have no culinary value to them at all. A good rule of thumb is to use fresh herbs at the end of cooking. If you don't, herbs often turn black from oxidation or lose their flavor, especially when high heat is involved. 

Examples of popular herbs:

Thyme, Sage, Oregano, Parsley, Marjoram, Basil, Chives, Rosemary and Mint.

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Spices are from roots, flowers, seeds, fruits or bark. Spices were traded and used as currency in the 15th century, thanks to Mr. Christopher Columbus. Spices come whole or ground and can loose their intensity if left to sit in your cupboards too long. I throw spices out after 3-6 months of not using them. Their flavor is too dull and stale for my taste. (See previous blog on spices!) A good rule of thumb is to use spices when start cooking to give depth to your dish. 

Examples of popular spices:

Cinnamon(Bark of Cinnamon Tree), Ginger(root), Cloves(Flower bud), Saffron(Stigma;female reproductive part of saffron crocus), Nutmeg(seed), Cumin(seed) and Vanilla Bean(undeveloped fruit of an orchid)