Which characteristic differentiates herbs from spices?

The distinguishing feature that sets herbs apart from spices is that herbs are derived specifically from the leaves of plants, while spices come from other parts of the plant, such as seeds, bark, roots, or fruits. This classification is essential in culinary practice as it informs the selection and use of these flavoring agents in cooking.

Herbs, such as basil, parsley, and cilantro, are valued for their fresh flavors and are typically used in their green leaf forms, whether fresh or dried. On the other hand, spices like cinnamon (from bark), ginger (from roots), and cumin (from seeds) encompass a broader spectrum of plant components. Understanding this difference helps chefs and cooks utilize these ingredients effectively in their culinary creations, enhancing both flavor and presentation.