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Spices are substances added to food to enhance savoriness. Spices are aromatic vegetable materials used for food seasoning.
A spice may be derived from any part of the plant: leaf (bay), flower bud (cloves), fruit (pimento), bark (cassia), rhizome (turmeric), root (horseradish), or seed (anise).
Aromatic herbs are excellent for adding flavour to cooked dishes. There are many aromatic herbs such as parsley, chive, basil, coriander, mint, dill, angelica, lemon balm, chervil, fennel, tarragon, marjoram, oregano, comfrey, savory, lovage, sweet cicely, sage, curry leaf, thyme, rosemary, bay leaf, fenugreek etc...
We can find fresh or dried herbs, fresh herbs are more lively in flavour and fragrance add visual appeal, especially when left whole or sprinkled on a dish before serving.