What is the difference between an herb and a spice?

The terms "spice" and "herb" have both been used to describe parts of plants (possibly dried) that are used to enhance the flavor or taste of food. In addition, herbs have been used in cosmetics, to preserve foods and cure illnesses.

Spices and herbs can consist of flower buds, bark, seeds, leaves or many other parts of a plant. Over time the definitions for spices and herbs have changed a bit. Herbs have always been recognized as the more green, leafy products like mint, rosemary and thyme,basil, cilantro etc

Today, the global movement towards a more natural lifestyle has brought about resurgence of interest in herbs. Herbs, glorified in the ancient medicinal science of Ayurveda have a gentle yet powerful effect in enhancing the health and beauty of man.

 Spices and herbs used in Indian cooking are either fresh or dried – in which case the flavor changes for each form. However, that is not all: the dried spices and herbs are used in various ways. They can be used whole or grounded (more often than not still pounded at home!) and they may be roasted, fried, deep-fried, half-done, well-done … all according to the taste that the cook wants to give to the eventual dish.


Chilli
The spicy curries of Indian cuisine are flavored by hot fiery red and green chillies. The red chillies are usually dried, ground and then sprinkled into dishes as they are being prepared. The green chillies may accompany the food, as part of the salad, or can be dunked whole into curries, so as to flavor them without making them too spicy.

Garlic
The distinctive pungent flavor of garlic flavors most north indian food. This is a 'hot' ingredient and is generally cooled down by other spices.

Ginger
The flavor of ginger might be delicate but it manages to stand out in a crowd of other ingredients in any dish. It is used widely in both vegetarian and meat-based dishes. Ginger tea is drunk all over India to cure sore throats.

Basil, coriander (cilantro), mint and parsley
These herbs are usually used fresh, in leaf form, in Indian cooking. They are usually used as cool-downs to balance other 'hot' ingredients in a dish. Dried versions of these herbs – both grounded and whole – are also used to give food completely different flavors.

Fenugreek
Called methi, these seeds are square, flat and yellow in color. They are used sparingly and are never allowed to burn as they have a slightly bitter taste.



Tamarind
is used to give its characteristic sour flavor in many ways in Indian cooking. As a sauce, it makes a chocolate-colored sweet-sour mixture which is poured over chaat (Indian snack), yogurt and so on to make quick nutritious snacks. On its own it is used to flavor sambars and rasams, to give lentil that sharp taste so associated with the food down south.

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