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Herbs and spices play an essential role in food production. They provide flavour, colour and aroma and are widely used across the food industry, for example in ready meals and sauces, meat products, snacks and functional foods. 

Although the terms are often used interchangeably, herbs and spices differ significantly, not only botanically but also in terms of analytical complexity and regulatory risk. 

What is the difference between herbs and spices? 

From a botanical perspective: 

• Herbs are usually the leaves of plants, such as basil, oregano or parsley. 
  They may be used fresh or dried.
• Spices originate from other plant parts, such as seeds, roots, bark or flowers. 
  Examples include pepper, cinnamon, turmeric and cloves. 
  Spices are almost always traded in dried form. 

These distinctions may seem minor, but they have important implications for food safety monitoring. 

Origin matters

The geographical origin of herbs and spices plays a crucial role in determining their risk profile. 

• Herbs are often cultivated locally or regionally, including in Europe (e.g. Mediterranean areas) and North Africa.
• Spices are typically sourced from tropical and subtropical regions such as India, Vietnam, Indonesia, Sri Lanka, China,...  or parts of Africa and Latin America. 

These global supply chains introduce variability in: 

• agricultural practices
• permitted pesticide use
• climate exposure
• drying and storage conditions 

As a result, QA teams face a broad range of potential contamination risks. 

Complex matrices require advanced analytical expertise 

Herbs and spices are chemically complex products. They contain a wide range of compounds, including:

• volatile aromatic compounds (from which essential oils can be extracted)
• natural pigments
• bioactive components 

These substances contribute to the characteristic flavour, colour and functional properties of herbs and spices. At the same time, they make laboratory testing inherently challenging. The natural presence of pigments and bioactive compounds can interfere with analytical detection and quantification.

The complexity increases even further when herbs and spices are processed into essential oils. During extraction, volatile compounds are concentrated, which can also concentrate potential pesticide residues or contaminants. As a result, analytical methods must be carefully adapted to the specific matrix and concentration level.

Reliable analysis of pesticide residues, contaminants (e.g. mycotoxins, heavy metals), allergens and cross-contamination requires tailored methods, robust validation and experienced interpretation. 

Want to learn more? 

If your company works with herbs, spices or botanical ingredients and you would like to discuss your testing needs, our experts are happy to support you.