Understanding the Difference Between Herbs and Spices: A Guide for Food and Beverage Innovators
April 2025
R&D and procurement teams know that flavor is more than just taste—it’s a strategic differentiator. Herbs and spices are foundational to product development, yet they’re often misunderstood or used interchangeably. Knowing the difference between them can enhance formulation precision, improve sourcing decisions, and elevate your end product.
What's the Difference Between a Herb and a Spice?
An easy way to remember: alliteration.
- Spices come from the seeds, bark, roots, or fruit of a plant.
- Herbs are typically the herbaceous parts—like leaves and stems.
This distinction impacts how these ingredients are processed, stored, and used in formulations across categories like snacks, ready meals, sauces, and beverages.
What is a spice?
Spices are typically dried and ground, and often deliver bold, concentrated flavors—ideal for small-batch innovation and flavor layering. They’re essential in global cuisine profiles and increasingly sought after in clean-label formulations.
Popular spices include:
Can an Ingredient Be Both?
Yes—some plants yield both a herb and a spice, depending on the part used. For example:
- Cilantro (herb) / Coriander seed (spice
- Dill leaves (herb) / Dill seed (spice)
- Understanding these dual uses supports more efficient sourcing strategies and cross-functional innovation.
Why It Matters for R&D and Procurement
Understanding the functional and economic differences between herbs and spices isn’t just culinary—it’s commercial. Here’s why it matters:
Cost-Effective Formulation
Choosing the right ingredient format—fresh versus dried, or herb versus spice—can have a direct impact on your COGS (Cost of Goods Sold).
- Dried herbs and spices typically offer longer shelf life, higher flavor concentration, and reduced shrinkage, making them ideal for high-volume or shelf-stable products.
- Fresh herbs may add visual appeal and freshness perception, but they can introduce higher handling costs, spoilage risk, and logistical complexity.
Selecting the right product development spices and herbs helps streamline operations while maintaining quality and flavor impact.
Clean-Label Demand
Today’s consumers are looking for ingredient transparency—and herbs and spices check all the boxes.
- They’re recognizable, natural, and minimally processed, helping your product meet clean-label and "free-from" expectations.
- Using whole or familiar ingredients (e.g., oregano instead of "artificial flavor") can support label claims like “all natural”, “no artificial additives”, or “made with real ingredients”.
This positions your product for better consumer trust—and stronger retail or foodservice appeal.
Versatility in Global & Trend-Driven NPD
Incorporating both herbs and spices unlocks opportunities in New Product Development (NPD) by enabling more nuanced, on-trend flavor profiles.
- Spices like cumin and turmeric can align with global flavor trends (for example, Middle Eastern, Indian, or African cuisines).
- Herbs like basil or sage tap into freshness, wellness, and plant-based positioning.
- Pairing both allows you to build multi-dimensional flavor systems that resonate across applications—snacks, beverages, sauces, dressings, and more.
This versatility is key for R&D teams working on shorter development cycles, regional customization, or functional product innovation.
Ready to Elevate Your Ingredient Sourcing?
Whether you’re reformulating a legacy product or creating something entirely new, leveraging quality herbs and spices is key to success. Our team is here to help you find the right herbs, spices, and custom blends for your application. We offer flexible sourcing options, bulk formats, and technical support to meet your formulation and supply chain needs.
Contact us today to speak with an ingredient specialist or request a quote.