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HydrangeasCinnamon is bark, cloves are unopened flower buds, saffron is the stigmas of a crocus and vanilla is the fruit of an orchid. Almost all spices and seasonings come from parts of plants, and many are more closely linked to flowers than you might think. Here is how spices differ from herbs, which plant parts we use, which seasonings and blends are worth knowing, how to store them so they keep their aroma, and which herbs are easy to grow on a windowsill.
Spices, seasonings and herbs: what is the difference
In everyday speech the words are often used interchangeably. Cooks usually distinguish herbs, the leaves and greens (basil, dill, parsley, oregano), from spices, dried seeds, fruits, bark, roots and buds (pepper, cinnamon, cloves, ginger). Salt, sugar and vinegar are seasonings: they change the flavour but are not parts of aromatic plants.
Which plant parts become spices
- Flowers and buds. Saffron is the dried stigmas of the saffron crocus; one gram takes about 150 flowers, which makes it the world's most expensive spice. Cloves are the buds of the clove tree and capers the buds of the caper bush. More about saffron in crocus legends.
- Fruits and seeds. Black pepper, cardamom, star anise, coriander, caraway and mustard. Vanilla is the cured pods of the Vanilla planifolia orchid.
- Bark and roots. Cinnamon and cassia are the bark of Cinnamomum trees; ginger and turmeric are rhizomes.
- Leaves. Bay, basil, oregano, thyme, rosemary and mint are used fresh and dried.
Popular spices and herbs and how to use them
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Basil is the key herb of Italian and Mediterranean cooking: pesto, tomato sauces, salads. Add it at the very end or its aroma will fade.
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Cinnamon comes as Ceylon cinnamon (thin, brittle, mild) and cassia (thick bark, sharp aroma). Cassia is high in coumarin, so it should not be eaten in large amounts every day.
Oregano suits pizza, roasted vegetables and meat. Dried oregano is more aromatic than fresh.
Coriander gives both a herb (cilantro) and seeds with a completely different, warm citrusy aroma. The seeds are used in baking, marinades and sausages.
Well-known spice blends
- Khmeli-suneli is a Georgian blend of blue fenugreek (utskho-suneli), coriander, dill, basil, savory and dried marigold petals, known in Georgia as "Imeretian saffron".
- Curry in India is a dish, not a seasoning. Curry powder was created for European tastes and usually contains turmeric, coriander, cumin, fenugreek and chilli.
- Herbes de Provence combine thyme, rosemary, savory, oregano and marjoram; export versions often add lavender flowers.
How to store spices
- Keep them in tightly closed glass jars in a dark, dry place, away from the stove and steam.
- Whole spices keep their aroma for 2–3 years, ground spices about a year and dried herbs 1–2 years. To check, rub a pinch: if the scent is faint, replace it.
- Buy whole spices and grind them just before cooking; toast seeds in a dry pan for a minute to intensify their aroma.
- Do not shake spices straight from the jar over a boiling pot: steam gets in and the contents clump.
Herbs on the windowsill
Basil, parsley, dill, thyme, mint and chives are easy to grow on a bright kitchen window. Basil needs warmth and 6 hours of sun, mint moist soil, and rosemary and thyme dry air and sparing watering. For display ideas see kitchen houseplants. To combine beauty and flavour, plant lavender: its flowers are used in baking and in sachets, as described in lavender gift ideas.
Safety notes
Spices are flavourings, not medicines. In culinary amounts they are safe for most people, with some exceptions: nutmeg is toxic in large doses, and high-coumarin cassia should not be eaten by the spoonful every day. If you have allergies, are pregnant or take medication and have doubts, consult a doctor.
Frequently asked questions
What is the difference between spices and herbs?
Herbs are leaves and greens; spices are seeds, fruits, bark, roots and buds.
Why is saffron so expensive?
It is harvested by hand: one gram takes about 150 crocus flowers.
How long do ground spices keep?
About a year in a closed jar in the dark; whole spices 2–3 years.
Which flowers can be used as seasoning?
Lavender, marigold, calendula, nasturtium, and basil and chive flowers, provided they were grown without pesticides.
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Author: Maria Svitlovir
Graduated from Taras Shevchenko National University of Kyiv, Institute of Biology and Medicine (2001). BSc in Biology, MSc in Horticulture. Writes about plants, works at a garden centre selecting and repotting plants, and contributes to plant reference guides.
