Herbs and spices can be purchased in whole, crushed, or ground form. Whole herbs retain their freshness longer than crushed, which in turn keep longer than ground. Whole seeds and leaves provide a visual and textural appeal, although the flavor release may be slow and unevenly distributed. Ground spices provide a quick infusion of flavor that is more uniform, but their aromas are easily lost when exposed to oxygen (oxidized) during storage. The natural antioxidant properties of certain herbs are also lost when exposed to oxygen. Dried spices and herbs should be kept below 60^oF (16^oF) for optimum potency and replaced every twelve months.

Spices are distinguished from herbs (from leaves) by the other parts of the plant from which they are derived. Some examples include:

• Allspice (from a fruit)
• Saffron (flower)
• Cinnamon (bark)
• Anise, caraway, celery, cumin, fennel, mustard, poppy and sesame (seeds)
• Ginger and turmeric (roots)

Although garlic, onions and shallots can serve as a spice, they are officially recognized as vegetables.

History records a time when spices were greater in value than gold. In fact, they have been called “vegetable gold” and were once used as currency. A Goth leader once demanded 3,000 pounds of pepper as a partial ransom for calling off his siege of Rome. The search for these flavoring ingredients resulted in carving of trade routes between countries, the founding of wealthy empires, and the exploration of far-off lands. Their value now rests in their unique ability to add a flavorful difference to dishes. The various world cuisines owe their distinctiveness to the unique combinations of spices in foods. Thai food relies heavily on hot peppers, while Central American dishes are distinguished by their use of chili peppers or powder. Mexican meals often incorporate cumin, coriander, paprika, pepper and cilantro. Indian dishes are enhanced with curry mixtures which are combinations of spices whose extract ingredients and proportions can be closely guarded family secrets.