Herbaceous plants are widely used in fresh or dried form to add flavor or colors to all types of meals. The dried part of a plant is normally defined as “spice”. Common examples include bark (cinnamon), berries (peppercorns), seeds (cumin), roots (turmeric), flower (chamomile), buds (cloves) and the stigma of a flower (saffron). They flavor up dishes without resorting to loads of salts, butter and cheese. Adding little quantity of herb to a meal, not only make your meal tastier but also packs some awful health benefits.