herb spice!

herb spice

Comprehensive Analysis

1) "Herb" -- As to herb spice herb Pronunciation: '&rb, US also and Britain usually 'h&rb Function: noun Usage: often attributive Etymology: Middle English herbe, from Anglo-French, from Latin herba 1 : a seed-producing annual, biennial, or perennial that does not develop persistent woody tissue but dies down at the end of a growing season 2 : a plant or plant part valued for its medicinal, savory, or aromatic qualities 3 slang : MARIJUANA 2 - herb·like /'(h)&rb-"lIk/ adjective - herby /'(h)&r-bE/ adjective Pronunciation Symbols This article is part of the Cuisine series Preparation techniques and cooking items Techniques - Utensils Weights and measures Ingredients and types of food Food Vegetarian cuisine Herbs and Spices Sauces - Soups - Desserts Cheese - Pasta - Bread - Tea Other ingredients Regional cuisines Asia - Europe - Caribbean South Asian - Latin America Mideast - North America - Africa Other cuisines... See also: Famous chefs - Kitchens - Meals Wikibooks: Cookbook Herbs: basil Herbs (IPA: hÉ™(ɹ)b, or əɹb; see pronunciation differences) are plants grown for any purpose other than food, wood or beauty.[1] Such uses include culinary, medicinal, or in some cases even spiritual usage. The green, leafy part of the plant is typically used. General usage differs between culinary herbs and medicinal herbs. A medicinal herb may be a shrub or other woody plant, whereas a culinary herb is a non-woody plant. By contrast, spices are the seeds, berries, bark, root, fruit, or other parts of the plant, even leaves in some cases; although any of these, as well as any edible fruits or vegetables, may be considered "herbs" in medicinal or spiritual use. Culinary herbs are distinguished from vegetables in that they are used in small amounts and provide flavor (similar to spices) rather than substance to food. Apothecary Her..." 2) "Spice" -- As to herb spice 1spice Pronunciation: 'spIs Function: noun Etymology: Middle English, from Anglo-French espece, espis, from Late Latin species product, wares, drugs, spices, from Latin, appearance, species -- more at SPECIES 1 : any of various aromatic vegetable products (as pepper or nutmeg) used to season or flavor foods 2 a archaic : a small portion, quantity, or admixture : DASH b : something that gives zest or relish <variety's the very spice of life -- William Cowper> 3 : a pungent or fragrant odor : PERFUME - spice·less /-l&s/ adjective Pronunciation Symbols This article is part of the Cuisine series Preparation techniques and cooking items Techniques - Utensils Weights and measures Ingredients and types of food Food Vegetarian cuisine Herbs and Spices Sauces - Soups - Desserts Cheese - Pasta - Bread - Tea Other ingredients Regional cuisines Asia - Europe - Caribbean South Asian - Latin America Mideast - North America - Africa Other cuisines... See also: Famous chefs - Kitchens - Meals Wikibooks: Cookbook Shop with spices in Morocco A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavoring. Many of the same substances have other uses in which they are referred to by different terms, e. g. in food preservation, medicine, religious rituals, cosmetics, perfumery or as vegetables. For example, turmeric is also used as a preservative; licorice as a medicine; garlic as a vegetable and nutmeg as a recreational drug. Spices are distinguished from herbs, which are leafy, green plant parts used for flavoring purposes. Herbs, such as basil or oregano, may be used fresh, and are commonly chopped into smaller pieces; spices, however, are dried and usually ground into a powder. Spices have been prominent in human history virtually since their inception. Spices were some of the most valuable items of ..." 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