Aromatic food substances which enhance flavour are spices and herbs. Spices are usually dried roots, barks or seeds used whole, crushed or powdered. Herbs are usually the fresh leaves, stems or flowers of herbaceous plants. Spices are also stronger than herbs. Spices not only excite your tastebuds, but are composed of an impressive list of phytonutrients, essential oils, antioxidants, minerals, and vitamins that are essential for overall wellness. Spices have been integral part of our food for centuries, and have retained their relevance even to this day. In the culinary arts, the word spice refers to any dried part of a plant, other than the leaves, used for seasoning and flavouring a recipe, but not as the main ingredient. Why not the leaves you ask? That is because the green leafy parts of plants used in this way are considered herbs. Every other part of the plant, including dried bark, roots, berries, seeds, twigs, or anything else that isn’t the green leafy part, is considered a spice.