The ingredient for stock making are?

Answer 1

Traditionally, herbs were considered to be the leafy parts of low growing shrubs (such as parsley, oregano, coriander, rosemary, marjoram, etc...) whereas spices came from the fruits, buds, seeds or flowers of plants (cloves, cardamom, saffron, paprika, etc...), the bark of trees (cinammon), or even the roots (ginger). According to the American Spice Trade Association though, the terms have become largely interchangeable with a spice being defined as any dried plant product used to season and enhance the taste of food. =Answer= Culinary use typically distinguishes between herbs, from the leafy green parts of a plant, and spices, from other parts of the plant (including seeds, berries, bark, root, fruit, and even occasionally dried leaves).