🥵 Basics

Important Terms

In the culinary arts, the word spice refers to any dried part of a plant, other than the leaves, used for seasoning and flavoring a recipe, but not used as the main ingredient.
The leaves are not considered to be spices because the green leafy parts of plants used in this way are considered herbs.
Every other part of the plant, including dried bark, roots, berries, seeds, twigs, or anything else that isn’t the green leafy part, is considered a spice.
Examples:
- Cinnamon is the bark of a tree.
- Cardamom is a seed pod
- All spice is a dried berry
- Cloves are dried flower buds
- Spices are used in dried form while herbs can be used either fresh or dried.

CSIR-Central Institute of Medicinal and Aromatic Plants (CSIR-CIMAP), Lucknow
It is not an ICAR institution but it is under Council of Scientific & Industrial Research.

In the culinary arts, the word spice refers to any dried part of a plant, other than the leaves, used for seasoning and flavoring a recipe, but not used as the main ingredient.
The leaves are not considered to be spices because the green leafy parts of plants used in this way are considered herbs.
Every other part of the plant, including dried bark, roots, berries, seeds, twigs, or anything else that isn’t the green leafy part, is considered a spice.
Examples:
- Cinnamon is the bark of a tree.
- Cardamom is a seed pod
- All spice is a dried berry
- Cloves are dried flower buds
- Spices are used in dried form while herbs can be used either fresh or dried.

CSIR-Central Institute of Medicinal and Aromatic Plants (CSIR-CIMAP), Lucknow
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