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- An herb consists of a plant’s leaves, while spices are from any other part of the plant including the roots, stems, flowers or seeds.
- Woody herbs such as Rosemary and Thyme maintain much of their volatile oils when dried. Their flavour can become intensified compared to fresh herbs.
- Delicate herbs such as Chives and Parsley lose much of their volatile oils during the drying process. Dried varieties are mostly added for appearance.
- Curry powder is actually a blend of up to a dozen different spices. Its colour can vary greatly from bright yellow to a red-brown colour.
- Coriander and Cilantro are two different names for the same herb. The plant also produces a seed.
- The flavour of the spice Anise is very similar to that of licorice.
- Spices should be stored in a dark cupboard or storeroom to ensure maximum freshness. Light from the sun or UV lights can be especially damaging.
- Most dried spices maintain their flavour for at least 1 year in a sealed container, away from direct sunlight.
- Continued exposure to heat, such as a hot room, can cause spices and herbs to lose their flavour and colour.