The soft-stemmed plant materials used in seasoning food are classified as “herbs” and all other aromatic plants products used for a similar purpose are called spices, although this broad definition admits of several exceptions.
Spices are usually only parts of plants and may be either roots, rhizomes, barks, seeds, fruits, flower buds etc. Unlike herbs the spices are very aromatic and may contain large percentages of essential oil as well as the powerful non volatile flavoring components. They are normally derived from the semi-tropical or tropical regions of the world, are harvested and usually sun dried to form the spice of commerce.
Condiments are seasonings which are added to food after it has been served. In this category the most popular and widely used are salt, mustard, pepper and ginger.
Spices Flavoring
