The main difference between an herb and a spice lies in what part of the plant they come from:

  • Herbs come from the leafy, green parts of a plant. They are often used fresh or dried. Examples: basil, oregano, cilantro, parsley, and thyme.

  • Spices come from other parts of the plant such as the seeds, bark, roots, or flowers. They are usually dried and ground into powder. Examples: cinnamon (bark), black pepper (seeds), ginger (root), and cloves (flower buds).

Key Differences:

Feature            Herbs Spices
Plant Part Used                         Leaves               Seeds, bark, roots, flowers
Form                     Fresh or dried                 Usually dried and ground
Examples                    Basil, thyme, mint            Cinnamon, nutmeg, black pepper

Some plants provide both an herb and a spice! For example, cilantro (the leaves) is an herb, while coriander (the seeds) is a spice.

Using Herbs in Cooking (Fresh or Dried)

  • Basil – Used fresh in Caprese salad, pesto, or added to pasta sauces.
  • Thyme – Great for seasoning roasted meats, stews, and soups.
  • Cilantro – Common in salsa, guacamole, and Asian or Mexican dishes.
  • Rosemary – Perfect for roasted potatoes, grilled meats, and focaccia bread.
  • Mint – Used in drinks like mojitos, or in dishes like tabbouleh and lamb.

💡 Tip: Fresh herbs are best added at the end of cooking to preserve their flavor, while dried herbs can be added earlier.

Using Spices in Cooking (Usually Dried & Ground)

  • Cinnamon – Used in baking (cookies, cakes), spiced drinks, and even savory dishes like Moroccan tagines.
  • Black Pepper – A staple for seasoning meats, vegetables, and soups.
  • Cumin – Adds warmth to chili, curry, and Mexican dishes like tacos.
  • Turmeric – Used in curries, golden milk, and rice dishes for color and earthy flavor.
  • Ginger – Used in stir-fries, baked goods, and teas for a spicy kick.

💡 Tip: Spices release more flavor when toasted in a dry pan or cooked in oil before adding other ingredients.

A well-balanced spice blend for tea can add warmth, depth, and aroma to your brew. Here are a few popular spice blends you can try:

1. Chai Spice Blend (For Masala Chai)

A classic Indian tea blend with warm, spicy, and slightly sweet notes.

  • 2 tsp cinnamon (ground or sticks)
  • 1 tsp cardamom (ground or whole pods, slightly crushed)
  • 1 tsp ginger (dried or fresh slices)
  • ½ tsp cloves (whole or ground)
  • ½ tsp black pepper (whole or crushed)
  • ½ tsp nutmeg (grated or ground)
    💡 Best with: Black tea (Assam or Darjeeling), milk, and honey.

2. Warming Winter Spice Blend

Perfect for cold weather and soothing sore throats.

  • 2 tsp cinnamon
  • 1 tsp star anise (crushed or whole)
  • 1 tsp dried orange peel
  • 1 tsp cloves
  • ½ tsp nutmeg
  • ½ tsp allspice
    💡 Best with: Black tea or rooibos, with a splash of honey.

3. Digestive Herbal Tea Spice Blend

Soothes digestion and promotes relaxation.

  • 1 tsp fennel seeds
  • 1 tsp ginger (dried or fresh slices)
  • 1 tsp cardamom
  • ½ tsp chamomile flowers
  • ½ tsp peppermint leaves
    💡 Best with: Green tea or herbal tea, no milk needed.

4. Moroccan Spiced Tea Blend

Inspired by North African flavors, this blend is refreshing and aromatic.

  • 2 tsp dried mint leaves
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • ½ tsp cloves
  • ½ tsp ginger
    💡 Best with: Green tea (like gunpowder green tea), lots of fresh mint, and sugar.

 

How to Brew Spiced Tea (Masala Chai Style)

Ingredients (for 2 cups)

  • 1 ½ cups water
  • ½ cup milk (or a dairy-free alternative like almond or oat milk)
  • 2 tsp black tea leaves (Assam or Darjeeling works best)
  • 1 tbsp chai spice blend (from the recipe above)
  • 1-2 tsp sweetener (honey, sugar, or maple syrup, optional)

Instructions:

  1. Boil the Spices: In a small pot, bring 1 ½ cups of water to a boil. Add the chai spice blend and let it simmer for 3-5 minutes to release the flavors.
  2. Add Tea Leaves: Reduce heat to low and add 2 tsp black tea leaves (or 1-2 tea bags). Simmer for another 2-3 minutes.
  3. Add Milk & Sweetener: Pour in ½ cup milk and bring it back to a gentle simmer. Add sweetener if desired.
  4. Strain & Serve: Strain the tea into cups using a fine mesh strainer. Enjoy hot!

💡 Tips for Customization:

  • Make it extra creamy by using half & half or evaporated milk.
  • Add a splash of vanilla extract for a twist.
  • If you like it spicier, increase the ginger and black pepper.