Probably best to consider this group on a morphological basis= the nature of Because of the difficulty of distinguishingīetween spices, condiments, and the other flavoring substances, it is In the sweet or savory herbs, fresh or dried leaves are used forĪqueous or alcoholic extractions of the essential oils. Substances that have a sharp taste and are usually added to food after it hasįruits or seeds that are used whole. Of plants that are usually used in a pulverized condition. In other cases the term “spice” is confined to hard or hardened parts Usually all aromatic vegetable products that are used for flavoringįoods and drinks are included under spices. A small number are found in the coolerĬlassification of spices is difficult as there are no absoluteīoundaries between the various groups. While tropical America furnishes vanilla, red pepper and allspice. Many industries and are used in perfumery, incense, and soaps, as dyes, inĪre still obtained from the tropics, predominantly Asia. Large number of them are still official drugs in both Europe andĬarminatives and antiseptics and to hide the unpleasant taste of other Value of spices is not a great as was believed during the Middle Ages, but a Their value is due to the presence of theĮssential oils and occasionally to other aromatic entities. Therefore, they are often called food accessories or adjuncts. However, they do give an agreeable flavorĪnd aroma to food and greatly enhance the pleasure of eating. Not usually classed as foods for they contain little of nutritive value. Various substances are also imported in large quantity. Essential oils that are obtained from the To prevent adulteration and to ensure the quality of the final product. Practice of importing the various aromatic materials in a crude state andĬonverting them into a powdered or ground form is still followed in an effort

Spices then somewhat diminished in modern times, especially as other means of The basis of many great fortunes during 1300-1700 A.D. They were used in beverages, medicine and even in lieu ofĪfter spices and they were expensive because of the demand and the difficulty Overcoming offensive odors of spoiled food. Otherwise monotonous diet as well as to serve as preservatives. The British Empire shared with Holland most of the world spice trade.īeen put to many uses such as to season insipid foods and to give zest to an The 16th Century the Portuguese assumed control and held a monopoly for 200 Southern India and the Spice Islands by caravan to Arabia and from there to The Arabs were the first spice traders, bringing their products from Of commerce between the East and the West. Importance originated in the Asiatic tropics and were among the first objects Of China and India, in Babylon and Egypt and in Greece and Rome. Spices have played an important part in all the ancient civilizations However, the use and cultivation of spicesĬan be traced to the beginnings of history. Since ancient times spices have been eagerly sought and highlyīeen one of the driving forces in human progress and has changed the courseĭiscovery of new lands and of shorter trade routs and the colonization ofĪreas that grew spices have resulted partly from this interest in aromaticįuror comparable to the Crusades, and was one of the dominant factors inĮuropean history during the Middle Ages and into the 16th Century. In the history of vegetable products (Hill 1952). Other flavoring plants has been considered one of the most romantic chapters White Pepper Long Pepper Star Anise Vanilla Savory “Seeds” Anise Caraway Celery Coriander Cumin Dill Fennel Spicesįrom Leaves Balm Basil Marjoram Peppermint Sage Savory Spearmint Thyme Bay Parsley Terragon Wintergreen :įrom Roots & Rootstalks Angelica Galangal Ginger Horseradish Sasaparilla Tumeric Zedoary Spices from Barks Cassia Cinnamon Sassafras Spices from Flowers or Flower Buds Capers Cloves Saffron Flavoring from Flowers Spicesįrom Fruits Allspice Capsicum Sweet or Bell Peppers Paprikas Chiles Juniper Black &

Spike seasoning history