Herbs vs Spices: What Most People Get Wrong

If you’ve ever followed a recipe perfectly and still felt the flavour was missing something, the problem may be simpler than you think. Many cooks mix up herbs and spices, assuming they play the same role.

The reality? They are entirely different flavour ingredients, essential in kitchens around the world, but they come from various parts of the plant and bring distinct qualities to a dish.

Herbs offer freshness, brightness, and aroma, while spices bring depth, warmth, and intensity. When these roles are swapped or misunderstood, the final dish can taste flat, heavy, or unbalanced.

"Great flavour begins with knowing what each ingredient is meant to do, and using it with purpose."

Getting familiar with how herbs and spices work, and when to use them, can turn a simple meal into something far more vibrant and well-rounded, all by using the right ingredient at the right time. With our Complete Guide to Buying Spices Online in Canada, you can get the best herbs and spices available worldwide!

Key Findings

• Herbs are the leaves of temperate plants and should be added late to preserve their fresh, delicate aroma.
• Fresh herbs have superior flavour, but their volatility means dried herbs have a much shorter shelf life.
• Spices are the non-leafy parts (seeds, roots, bark) and provide concentrated, warming flavour.
• Spices must be heated early in the cooking process (blooming) to fully release their essential compounds.

What Makes Herbs And Spices Unique

Herbs and spices may work together in the kitchen, but each has its own distinct origin, flavour strength, and purpose.

Herbs bring light, fresh aromas from plant leaves, while spices deliver bold, concentrated flavours from seeds, roots, and bark. Understanding their individuality helps you season food with clarity, balance, and confidence.

What Are Herbs

Herbs such as basil, oregano, and rosemary are flavouring agents that originate from the leafy, green parts of herbaceous, non-woody plants.

These herbs are usually derived from plants grown in temperate regions and are renowned for their fresh, bright, and often delicate flavour profiles. The term 'herb' is derived from the Latin herba, meaning 'grass', ‘growing vegetation’, or ‘green plants.

The flavour of an herb is concentrated in its volatile oils, which are often fragile and easily lost through prolonged heat exposure. This characteristic dictates that herbs are generally added late in the cooking process or used fresh as garnish.

Primary Characteristics Of Herbs

• They are the leaves, soft stems, or flowers of the plant.
• They typically thrive in temperate climates.
• They are used primarily to impart fresh, light aromas.
• Flavour is generally best when used fresh.
• They are susceptible to rapid flavour degradation when exposed to heat.

List Of Most Common Herbs Being Used

The following herbs are staples in global cuisine, providing distinct flavour notes that characterise many regional dishes.

• Rosemary: A hardy, pine-scented herb, ideal for roasting lamb, potatoes, and chicken.
• Basil: Sweet and slightly peppery, fundamental to Italian cuisine (e.g., pesto) and Asian dishes.
• Thyme: Earthy and subtle, it pairs exceptionally well with chicken, vegetables, and stews.
• Mint: Cool, refreshing, and highly aromatic, essential for Middle Eastern dishes, desserts, and cocktails.
• Oregano: Pungent and slightly bitter, the dominant flavour in classic Mediterranean tomato sauces.
• Parsley: A bright, clean flavour used both as a garnish and a primary flavour in sauces like chimichurri.
• Sage: Slightly peppery with earthy undertones, a classic pairing for poultry and pork, notably in British and Italian cookery.

What Are Spices

Spices such as cloves, anise, ginger, and cumin are flavouring agents derived from the non-leafy parts of plants. This diverse category includes the roots, stems, bark, buds, fruits, and seeds. 

Spices most often originate from plants native to tropical or subtropical regions, possessing a flavour that is generally far more robust and concentrated than that of an herb.

Unlike herbs, spices are typically used in their dried form. The drying process serves to concentrate the aromatic compounds, which the plant often develops as a natural defence mechanism or as an aid to reproduction.

Primary Characteristics Of Spices

• They originate from non-leafy parts (e.g., seed, root, bark, fruit).
• They usually thrive in tropical or subtropical climates.
• They are mainly used dried and often ground.
• They often require heat and fat (the toasting and tempering or blooming method) to release their flavour compounds fully.

Note - Learn how to Toast and Bloom Spices for Maximum Flavour with our complete guide.

List Of Most Common Spices Being Used

Spices provide the deep, warm, and complex flavour backbone of many of the world's most intense and finger-licking cuisines, from Indian curries to Mexican moles. Their longevity and ability to withstand prolonged cooking make them invaluable.

• Cumin (Seed): Warm and earthy, a central ingredient in Indian, Mexican, and Middle Eastern cooking.
• Cinnamon (Bark): Sweet and aromatic, used in both sweet and savoury dishes globally.
• Black Pepper (Dried Fruit/Berry): The most ubiquitous spice, providing sharpness and heat.
• Ginger (Rhizome/Root): Pungent, warm, and peppery, used fresh or dried in Asian and Western cooking.
• Turmeric (Rhizome/Root): Provides a vibrant yellow colour and an earthy, slightly bitter flavour, known for its active compound, curcumin.
• Cloves (Flower Bud): Intensely aromatic and sweet, often used for flavouring hams, baked goods, and warming beverages.
• Nutmeg (Seed) & Mace (Aril of the Seed): Two distinct spices from the same fruit, offering warm, sweet notes for baking and savoury sauces.
• Saffron (Stigma of the Flower): The world's most expensive spice, providing a powerful colour and a unique, floral, hay-like flavour to dishes like paella and risotto.

The Botanical Definition And Differences

The fundamental difference between an herb and a spice is botanical origin.

It is a distinction rooted in the science of plant morphology, entirely separate from factors like flavour intensity, culinary use, or geographical origin.

The Herb's Origin

Herbs come from the plant's photosynthetic apparatus, the leaf. This leafy material is generally high in water content and contains light, volatile oils.

The Spice's Origin

Spices come from the structural, reproductive, or storage organs of the plant, the root, rhizome, bark, seed, or fruit. These parts are typically dried and contain highly concentrated, non-water-soluble essential oils.

A Fact To Remember - Spices, being drier and denser, possess greater longevity and require more heat to release their flavour, whereas herbs offer an immediate, delicate aromatic lift.

The Difference Between Fresh Herbs And Dried Herbs

While both are botanically considered herbs, the difference between their fresh and dried forms is significant in culinary applications. The drying process results in a dramatic loss of water, concentrating the remaining essential oils and changing their flavour profile.

Fresh Herbs:

• Flavour is immediate, bright, and vibrant.
• Aroma is complex due to the presence of multiple subtle volatile compounds.
• Best suited for salads, garnishes, and delicate sauces.
• Require a greater volume to achieve the same flavour as dried.

Dried Herbs:

• Flavour is less complex but more concentrated and earthy.
• Best suited for long, slow-cooked dishes (e.g., stews, casseroles, marinades).
• You can crumble or rub between the palms to release their remaining oils before use.

The Spice And Herbs Combination That Makes Your Meals Tasty

Flavour layering is the art of combining aromatic compounds, which is what distinguishes a good meal from an exceptional one.

Effective flavour layering often involves using both herbs and spices to achieve aromatic depth and a fresh finish.

Easy Steps To Grow Your Spices And Herbs At Home

Growing your own herbs guarantees superior quality and freshness. While many spices are challenging to grow outside of tropical climates (e.g., Cinnamon, Cloves), numerous herbs and some seed spices thrive in British gardens or windowsills. 

Growing Herbs

• Selection: Choose sun-loving herbs such as basil, rosemary, and thyme, and shade-tolerant herbs such as mint and chives.
• Containers: Use pots with drainage holes. A kitchen windowsill or patio container garden is ideal.
• Soil: Use a high-quality potting compost.
• Watering: Water consistently to keep the soil moist but not waterlogged.
• Harvesting: Pinch off the top leaves to encourage bushy growth.

Growing Seed Spices

• Coriander Seed: Allow the plant to bolt (flower) in late summer. The flowers will yield seeds that can be dried.
• Fennel Seed: Plant in a sunny spot and allow it to produce the characteristic umbrella-like seed heads. Harvest when the seeds turn brown.

A Quick Note - You can get the freshest, aromatic and flavourful spices from our shop, The Spice Trader, and enjoy a royal meal!

The Big Misunderstandings - Common Errors Debunked

Despite clear botanical definitions, certain flavourings are consistently misclassified. Rectifying these errors ensures accuracy in both terminology and culinary execution.

1. The Coriander Conundrum

The single most significant source of confusion is the dual-purpose Coriandrum sativum plant:

• The Herb: The Coriander Leaf (Cilantro) is a delicate herb.
• The Spice: Coriander Seed is the dried fruit of the coriander plant and is a powerful spice.

2. The Vanilla Question

Vanilla is often treated as a mere extract or flavouring. However, the vanilla bean is the cured and dried fruit pod of the Vanilla planifolia orchid.

According to the botanical rule (derived from the fruit/non-leafy part), vanilla is classified as a spice.

3. Garlic and Onion Powder

While fresh garlic and onions are often treated as vegetables or aromatics, the dried and ground forms of garlic and onion powder granules are categorised as spices because they are derived from the dehydrated, non-leafy part, which is the bulb or root.

Frequently Asked Questions

Is Salt an herb or a spice?

Neither. Salt (sodium chloride) is a mineral, not a plant derivative. It is a fundamental seasoning, but it holds no botanical relation to herbs or spices.

How do I store fresh herbs optimally?

Treat fresh, soft herbs (e.g., basil, parsley, coriander leaf) like cut flowers. Place the stems in a jar of water on the countertop or in the refrigerator, loosely covered with a plastic bag. This process significantly extends their freshness.

When should I replace my ground spices?

Ground spices lose their potency much faster than whole spices. As a rule, they should be refreshed every 6 to 12 months. If the spice no longer has a pronounced aroma when rubbed between the fingers, it is past its prime.

Conclusion

The definitive line separating herbs and spices is not one of flavour or potency, but one of pure botany. Herbs are the leafy components of temperate plants, offering delicate, volatile aromas best appreciated fresh or added late in a dish. Spices are the non-leafy parts of plants (seeds, bark, roots, and fruits), offering concentrated compounds that generally require heat to 'bloom.'

Embracing this crucial distinction empowers the cook to move beyond guesswork and apply flavour with precision. Whether you are tempering whole spices in hot oil from The Spice Trader to build an aromatic foundation or garnishing a dish with a light scattering of fresh herbs for a volatile finish, understanding their distinct origins is the most effective way to use them in your daily meals and try the real wonders of nature.