User:Dgoodwillie

Herb - is a plant grown for culinary or medicinal value

Spices - are strongly flavored or aromatic parts of plants used in small quantities in food as a preservative, or flavoring in cooking

Flavoring Extracts - are Highly concentrated oils usually suspended in alcohol to make them easier to combine them with other foods. Oils - are Substances formed from glycerol and three unsaturated fatty acids and are typically liquid at room temperature.

Aromatic seeds - are seeds with a pungent aroma. One might grind them into a powder to make a fresh spice like you do for the peppers (i.e. white peppercorns = white pepper), You might also roast them with a meat or vegetables or even put them in a removable cloth in a stock or broth or soup base that your making. They are quite versatile.

Vegetable spices - are spices made from vegetables, like celery spice. Typically these are only available in dry powder forms.

HERBS

Basil(Ocimum basilicum)

Origin: India and Persia

Flavor: Pungently aromatic, sweet, spicy flavor

Use in: Tomato paste, tomato sauce, vegetables, pizza, chicken dishes, and salad dressings

Bay Leaves(Laurus nobilis)

Origin: Asia Minor

Flavor: Aromatic, Bitter, Spicy, Pungent flavor

Use In: Bouillons, meats, fish, barbecue sauces, soups, vegetables

Dill Weed (Anethum graveolens)

Origin: Central Asia

Flavor: Reminiscent of parsley, sharp, bitter sweet

Use in:	Scandinavian & Central European cuisines, fish, potatoes