This document defines spices as various parts of plants including seeds, fruits, roots, barks, and berries. It lists some common spices like cloves, cumin, nutmeg, and saffron. Spices are used to flavor, color, and preserve food, and sometimes in medicine, cosmetics, or perfumes. Herbs are defined as the leafy green or flowering parts of plants that are used for flavoring foods or as a garnish, as well as for medicinal purposes. Some common culinary herbs include basil, bay leaves, marjoram, parsley, oregano, rosemary, sage, and tarragon.

1. SPICES
SPICES

2. definition
seed
(mustard)
fruit
(pepper)
root
(ginger)

3. bark
(cinnamon)
berry
(juniper)
vegetable
substance
(saffron)

4. SOME SPICES
• cloves – szegfűszeg
• cumin – római kömény
• nutmeg – szerencsendió
• saffron – sáfrány
• cinnamon (cassia) – fahéj (kínai fahéj)
• ginger – gyömbér
• allspice – szegfűbors
• fennel – édeskömény
• turmeric - kurkuma

5. • used for flavoring, coloring, preserving
food
• sometimes used in medicine, cosmetics
or perfume production

6. HERBS

7. definition
leafy green or flowering parts of plants
• used for flavoring or as a garnish (culinary
herbs)
• used for healing (medicinal herbs)

8. Culinary herbs
• basil – bazsalikom
• bay leaf – babérlevél
• marjoram – majoranna
• parsley – petrezselyem
• oregano - oregánó
• rosemary – rozmaring
• sage – zsálya
• tarragon – tárkony
• chives – snidling
• dill – kapor
• savory – borsikafű/csombord