• • Herbs refer to the edible leaves of certain plants used to flavour food.

• • Spices refer to the seeds, bark, and roots of plants. They add flavour to both savoury and sweet foods.

• • Basil (herb) is a member of the mint family and can be used fresh or dried. Basil is most commonly used in Italian dishes such as pestos, pasta sauces, soups, and salads.

• • Chives (herb) are part of the onion family. They are more often used fresh. Chives add a wonderful flavour to eggs, salads, vegetables, sauces, and dips.

• • Cumin (spice) is available in whole seeds or ground. It is an ingredient in curry and chili powder. Cumin is often used in Latin, Middle Eastern, Asian, and Mediterranean cooking.

• • Curry Powder (spice) is a blend of many different spices, herbs, and seeds. The flavour can range from mild, used with fish and eggs, to pungent, used with meats and fish.

• • Dill Weed (herb) is a member of the parsley family. It has a distinctive flavour and is an excellent complement to fish, meat, salads, and sauces.

• • Paprika (spice) is a ground, red spice ranging from mild, to pungent and hot. Milder domestic paprika is used to garnish light-coloured, savory foods, while stronger Hungarian paprika actually flavours food.

• Parsley (herb) is one of the most widely used herbs in cooking. It can be used fresh or dried. Parsley has a mild, sweet flavour that works well in egg, meat, and fish dishes, sauces, and salads.

While I use 90% of these herbs and spices on a weekly basis, I actually learned a thing or two while typing this up…

[/bg_collapse]