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Herbs and Spices are valuable gifts of the Mother Nature, with these food stuffs having been used for various purposes since the ancient times. Herbs are the plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests. Herbs can be classified into Culinary, Aromatic, Ornamental and Medicinal herbs.

Culinary herbs are aromatic types which are often used in cookery for its savory qualities. Parsley is also a culinary version that is used as garnish. Aromatic herbs are used for aromatic purposes and manufacturing perfumes, etc. Cosmetic versions are used in facial creams and cosmetics, whilst medicinal herbs have a strong curative power. These herbs have long been used in the preparation of medicines.

The pungent or aromatic seasonings obtained from the bark, buds, fruit, roots, seeds or stems of various plants and trees are known as “spices.” Often the spices come from bark roots, seeds and tropical fruit plants. Some of the popular spices include allspice, cardamom, cinnamon, cloves, ginger, mace, nutmeg, paprika, pepper, saffron and tumeric. Spices are also used in blends, such as curry powder and spice parisienne. Condiments are a combination of herbs and spices, which is blended in the liquid form. “Seasoning blends” are the mixture of spices and herbs.

Herbs & spices are the important ingredients of the gourmet dishes and traditional food. Herbs and spices both enhance flavor and help making foods delicious. They help food digestion and increases energy level. These have a number of health benefits. The use of herbs and spices can help reducing the level of sugar, fat and sodium in the body.

Study of herbs is called “herbology.” Herbology helps in enabling one to choose the very best versions and types of these foodstuffs. It’s not easy to pick out useful herbs & spices easily, only pros of the field are learnt enough to discern them. Beginners should be extremely careful about choosing herbs and spices. They must go thru general literature and learn the features and qualities of each respective type. Most can be distinguished from their aroma and smell. Beginners can also discern their genuineness from their colors. When buying and purchasing herbs and spices, beginners are also advised to make sure that they have not been sitting on the shelves for over six months because the fresher the product, the better they will enhance the meal you are planning.

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