Herbs: Leafy green parts of plants, often used fresh or dried, with milder flavors. Examples include basil, parsley, and thyme. They enhance dishes with freshness and aroma.
Spices: Stronger-flavored ingredients derived from seeds, roots, bark, or fruit. Examples include cumin, paprika, and ginger. They add depth, warmth, and vibrant color to foods.
Chinese herbs are commonly used in both cooking and medicinal contexts. In cooking, they add flavor and nutritional benefits, while in TCM, they are often combined in formulas to address specific health concerns.
These herbs reflect the holistic approach of Chinese medicine, emphasizing balance and harmony in health and wellness!
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