Herbs and spices are used to flavor food. Herbs are plants lacking permanent woody stems and are valued for qualities such as medicinal properties, flavor and scent. Spices are made from vegetative substances such as seeds, roots and barks.

How Cinnamon Works

Many people think of cinnamon simply as a condiment that makes sweet treats taste even better, but the spice has had many, diverse uses over time. Could it have some medicinal properties, too?

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  • Rhizome


    Rhizome, or Rootstock, a fleshy horizontal underground stem of some perennial herbs. See more »

  • Rosemary


    Rosemary, an evergreen shrub native to the Mediterranean region. Rosemary grows to six feet (1.8 m) tall and bears one-inch (2.5-cm) leaves, gray-green above and white below. See more »

  • Saffron


    Saffron, the name of a perennial herb and of a dyestuff and spice obtained from the herb. See more »

  • Sainfoin


    Sainfoin, a perennial herb native to the temperate regions of Europe and Asia. It is also called holy clover. See more »

  • Spice


    Spice, a general name for aromatic and pungent plant substances used for seasoning food. See more »

  • Tansy


    Tansy, or Bitter Buttons, a perennial herb. It is native to Europe and is a common roadside weed throughout most of the United States. See more »

  • Thyme


    Thyme, the common name of a genus of perennial, aromatic herbs. There are about 350 species, most of which are native to Mediterranean regions. See more »

  • Valerian


    Valerian, a family of perennial herbs and shrubs native to north temperate areas. See more »

  • Vanilla


    Vanilla, a genus of climbing orchids grown for commercial use in tropical areas in many parts of the world. See more »

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