Herbs and Spices

Herbs are only obtained from the leafy part of a plant while spices can come from any other part of the plant. A single plant can be the source of both an herb and a spice, or more than one spice.

The coriander plant, is an example of a plant that produces both an herb and a spice. The leafy green part is known as coriander leaf (typically known as cilantro in the Americas), while the dried seeds are sold whole or ground as coriander. Nutmeg and mace, both spices, are derived from the seed of the fruit of the myristica fragrans, or nutmeg tree. The seed has a waxy red outer layer (called the “aril”) which is carefully removed, dried, and ground to make mace. The rest of the seed is then dried out and sold whole or ground to be used as nutmeg.

Culinary herbs are the leafy portions of a plant that die down after each growing season and can be used as dried or fresh. Examples include basil, bay leaves, parsley, cilantro, mint, rosemary and thyme.

Spices have a much broader spectrum of origin and can be utilized from any other part of a plant such as the roots, bark, flowers, fruit, and seeds.  Examples come from berries (peppercorns), roots (ginger), seeds (nutmeg), flower buds (cloves) or the stamen of flowers (saffron). Spices are always used in dried form and have also traditionally been used as a preservative.  Archaeologists have found evidence in Egyptian tombs of spices used for embalming, dating back to 3000 B.C.

Allspice is not a combination of anything. It is the dried unripe fruit of Pimenta dioica tree. The name allspice was coined by the English, who thought it combined the flavor of cinnamon, nutmeg, and cloves.

Black pepper is a flowering vine, cultivated for its fruit, which is dried and used as a spice and seasoning. Salt is neither an herb nor a spice, because it is an inorganic mineral.

Four Healing Spices

Cinnamon significantly decreased the blood sugar in people who had type II diabetes and ate a 1/2 teaspoon of cinnamon a day. This powerful bark decreases cholesterol, keeps your teeth and gums healthy, improves digestion and alleviates the congestion that comes from colds and allergies. It is also anti-inflammatory and improves blood circulation. All that and it tastes good.

Turmeric is perhaps a less well-known spice, unless you love Indian food and curry. This spice is bright orange and comes from the root of a plant in the ginger family. It is a powerful antioxidant (just as strong as vitamins C and E) and works as an anti-inflammatory agent. In fact, it can be drunk in the form of golden milk to reduce inflammation and joint pain, or put on a swollen area as a poultice. People with liver problems or hepatitis also drink turmeric or take turmeric capsules because this spice increases the production of bile in the liver and protects it from toxins.

Basil is not only delicious on pizza or ground up in pesto, but also boosts the cardiovascular system. People who have colds or asthma drink basil tea to make breathing easier and to invigorate the lungs. Basil also has a calming effect on the nerves, relieves headaches, brings down fevers, and promotes healing from insect bites and skin infections.

Oregano has always been known to help relieve bad breath. It is also great against swollen throats, coughing, insomnia and headaches. This herb is also a powerful antioxidant. Oregano has “42 times more antioxidants than apples, 30 times more than potatoes, 12 times more than oranges, and four times more than blueberries.”

Not often the we find so many good tasting things that are actually good for us.