What’s the difference between Herbs & Spices?

An herb consists of a plant’s leaves, while spices are from any other part of the plant including the roots, stems, flowers or seeds.
Woody herbs such as Rosemary and Thyme maintain much of their volatile oils when dried. Their flavour can become intensified compared to fresh herbs.
Delicate herbs such as Chives and Parsley lose much of their volatile oils during the drying process. Dried varieties are mostly added for appearance.
Curry powder is actually a blend of up to a dozen different spices. Its colour can vary greatly from bright yellow to a red-brown colour.
Coriander and Cilantro are two different names for the same herb. The plant also produces a seed.
The flavour of the spice Anise is very similar to that of licorice.
Spices should be stored in a dark cupboard or storeroom to ensure maximum freshness. Light from the sun or UV lights can be especially damaging.
Most dried spices maintain their flavour for at least 1 year in a sealed container, away from direct sunlight.
Continued exposure to heat, such as a hot room, can cause spices and herbs to lose their flavour and colour.