Herbs are the leafy derivatives of aromatic plants and are normally green in colour.  They can be used fresh or dried, whole or chopped. Containing no food value, but having a wide range of additional health and medicinal benefits, they bring a lot of other value to food (albeit that herbs are not classed as a stand-alone commodity). The individual smell of each herb comes from its oil content.

Spices - be they bark, berry, flower, fruit, seed or parts of plant, shrub and tree roots - are abundant in tropical regions. Spices are commonly sold dried or ground but are also available as whole products. Like herbs, the individual flavour and smell of a spice comes from the natural oils it contains.  Certain spices, like cinnamon, cloves or pepper, can also be referred to as flavourants.

To avoid perishing, fresh herbs and spices should be stored 'damp' and in a refrigerator. Dried variations must be stored in airtight containers and away from direct light. It is worth noting that the process of drying herbs and spices intensifies the flavour and as such should be used sparingly (especially spices). Toasting certain spices, by applying dry heat, is a common method for intensifying flavours.

Condiments, normally savoury sauces, accompany food (to enhance the flavour and visual appeal of a dish) and are often sold, stored and presented in bottles. Like spices, some condiments can be classed as flavourants. They are mostly mass produced and commercially available, and tend to have a long shelf life (prior to opening). They are sold in bottles or jars and should be refrigerated after opening