Along with this added creativity came the use of herbs and spices to season foods. Many spices originated in the Asian tropics, but Europe, the Mediterranean countries, and the Americas contributed a wide variety as well. The cuisines of the world are very regional and are typically characterized by the specific herbs and spices that are native to the area. Nowadays, no matter what exotic dish your tastebuds may desire, there are hundreds of herbs, spices and blends that can take you to the region of origin without ever leaving your kitchen. Herbs are the dry or fresh leaves of plants, and spices consist of the aromatic parts, such as the buds, berries, fruit, bark and roots of plants.
Some plants can even be the source for both a spice and an herb.
Such is the case with a flowering annual herb from the carrot family, whose aromatic seeds are known as coriander and whose fresh leaves are known as cilantro. The roots of this plant, which taste like the leaves, only more intense, are also used in many Southeast Asian dishes. Fruits, flowers, vegetables, nuts and mushrooms are also equally important when it comes to enhancing the flavor and nutrition of our daily fare. A New World spice from the Jamaican Myrtle tree with a sweet and savory flavor reminiscent of nutmeg, cinnamon, clove, and a hint of pepper. This spice is also known as Jamaica or Myrtle pepper.