Types of Spices and Herbs

Spices and herbs serve the same purpose, they season food, but that is where the similarity ends. Simply put, spices come from trees and woody plants and herbs are perennial or annual leafy plants. If you live in the right climates, you can even grow your own.

Spices can be pungent or aromatic and are made from the the bark, buds, fruit, roots, seeds or stems of various plants and trees. The spice family includes :

Allspice is the dried fruit of the evergreen myrtle plant (Pimenta dioica), a small tree that is hardy in USDA zones 10 and 11. Allspice is used in pickles, ketchup, marinades, pumpkin pies, cakes, candies, sausages and more.

Cinnamon (Cinnamomum verum, synonym C. zeylanicum) is made from the bark of a small evergreen tree native to Southern India.

Ginger spice is made from the root of the ginger plant (Zingiber officinale) that is hardy in zones 8 to12. The spice is used in Chinese and other cuisines and to make ginger ale.

Paprika made by the grinding of dried fruits of Peppers (Capsicum annuum) that are grown in zones 9 to 11.

Black pepper is made from the seeds of a tropical vine (Piper nigrum ) that is hardy in zone 11.

Herbs, on the other hand, do not have to be processed like spices. Just pick off the leaves and they are ready to use. Herbs can be grown as annuals in any zone, as perennials in certain areas and can be grown easily indoors.

Dill (Anethum graveolens) is a member of the carrot family and an annual in zones 3 to 9. Both the seeds and the leaves of the plant are used.

Coriander (Coriandrum sativum) is another member of the carrot family and is an annual in zones 3 to 9. Coriander is used in salads, soups, sauces, relishes and with fish and beans.

Basil (Ocimum basilicum) is a member of the mint family and can grow for 2 years if it does not fall victim to frost.
Basil is used with beans, rice, pasta, tomatoes and eggs and in the making of tomato sauce and pesto.

Parsley (Petroselinum crispum) is another member of the carrot family. Outdoors, the plant does best in the temperate zone. It does not like extreme heat or cold. Parsley is used in many ways, but one thing it is particularly noted for is its ability to tone down strong tastes like garlic.