Especiaria vs. tempero
In Portuguese, the difference between especiaria and tempero lies in specificity and scope. While both relate to flavoring food, tempero is the broad term for any seasoning or condiment, whereas especiaria refers specifically to dried, aromatic plant parts often of exotic origin.
Especiaria
B1This word usually translates to spice in a botanical or historical context. It refers to dried seeds, fruits, roots, or bark (such as cinnamon, cloves, nutmeg, or black pepper) distinct from fresh herbs. Historically, an especiaria was a luxury luxury good traded from the East.
A canela é uma especiaria muito aromática.
(Cinnamon is a very aromatic spice.)
Antigamente, o cravo era uma especiaria muito valiosa.
(In the past, clove was a very valuable spice.)
Este mercado vende todo tipo de especiaria oriental.
(This market sells every type of oriental spice.)
Gosto de colocar uma pitada de noz-moscada, que é uma especiaria forte.
(I like to put a pinch of nutmeg, which is a strong spice.)
Tempero
A2This is the general term for seasoning, condiment, or flavoring. It encompasses everything used to make food tasty, including salt, fresh herbs, oils, vinegar, garlic, onions, sauces, and indeed, especiarias. It can also refer to the specific flavor profile or culinary skill of a cook.
O único tempero que usei foi sal e limão.
(The only seasoning I used was salt and lemon.)
Minha mãe tem um tempero maravilhoso.
(My mother has a wonderful touch for seasoning.)
Cebola e alho são a base do tempero brasileiro.
(Onion and garlic are the base of Brazilian seasoning.)
A salada precisa de mais tempero.
(The salad needs more dressing.)
Summary
To summarize, every especiaria is a type of tempero, but not every tempero is an especiaria. Use tempero for the general concept of seasoning (including salt, garlic, and herbs), and reserve especiaria specifically for dried, aromatic spices like ginger, cumin, or pepper.