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RE: herbs and spices; OT

I rarely even cook, but I found this:
Any part of a plant or vegetable used in smallish amounts to season foods
is a spice. Spices include culinary herbs, such as oregano; fruits or
berries, such as pepper; roots, such as ginger; seeds, such as coriander;
and even plant parts, such as saffron. (Saffron is the stamen of a certain
variety of crocus flower native to India). All herbs are not considered
spices. Herbs which add flavor to foods are considered culinary herbs;
while herbs with specific therapeutic uses, like St. Johns Wort, are
considered medicinal herbs. However, the distinction between culinary and
medicinal herbs is not a clear one. Mint, for instance, may be used to
spice summer salads and sipped as an infusion to calm an upset stomach. 
Not a clear distinction between herbs and spices, botanically, a herb is a
nonwoody plant but herbs have a more specialized meaning in the
horticultural industry. Spices can come from all types of plants and parts
of plants, herbs generally refer to leaf material (herbage). Some herbs are
spices but not all spices come from herbs.


> [Original Message]
> From: Josh Haskell <haskell@ncweb.com>
> To: <gardenchat@hort.net>
> Date: 12/29/2002 10:50:07 AM
> Subject: [CHAT] herbs and spices; OT
> I know there are several culinary masters on the list.  Can anyone
explain the
> distinction between herbs and spices?

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