Christine Andersen Jan 27, 2010:

For some reason I would call it herbs While I know in my own kitchen what goes on the various spice shelves and herb racks, sweet and savoury, it is extremely difficult to explain the logic behind the system. Especially as ´sweet´spices to the European mind go into meat and savoury dishes when I cook Asian food.
I count plants grown in Europe, especially northern Europe, where the leaves are used for flavouring, as herbs. (Parsley, dill, sage, thyme marjoram..... )
Black pepper, salt, mustard and vinegar are seasonings.
Turmeric, cinnamon, cardamom, cloves, cumin, ginger ... all the ingredients of curry are spices. They are often seeds or roots, or at least not leaves.
While I do not know what goes into Jegermiks - it must be sold under some other name here - my guess is that it consists of northern herbs gathered from Scandinavian (Norwegian) meadows and forests, at least originally.