Spice

Spices are parts of plants like seeds, fruits, roots, bark, or other plant pieces used to add flavor or color to food. They are different from herbs, which are leaves, flowers, or stems used for flavor or decoration. Both spices and herbs are types of seasonings.

Spices can be used in many ways: fresh, whole, dried, grated, chopped, crushed, ground, or even made into a liquid. Some spices are sold already ground, while others, like small seeds, can be used whole or as a powder. Dried spices last longer and can be stored for a longer time, making them cheaper over time. Fresh spices, like ginger, often taste better but cost more and don’t last as long.

India makes up a large part of the world’s spice production, which is important in its cuisine. Long ago, the need for spices helped people explore and trade across many places, including the Indian subcontinent, East Asia, the Middle East, and Europe during the early modern period. While many health claims about spices haven’t been proven, some parts of spices might offer benefits.

Definition

Spices are parts of plants such as roots, flowers, fruits, seeds, and bark. They are dried to add flavor or color to food. Unlike herbs, which are leaves or stems, spices come from many parts of a plant. Some people think spices only come from tropical places, but they can also be found in cooler climates. The idea of what counts as a spice has changed over time as people discovered new plants and uses.

History

See also: Spice use in antiquity

Early history

Archeological study of early spice use is hard because spices were used in small amounts and left few remains.

The spice trade grew in the Indian subcontinent and Middle East by 2000 BCE with cinnamon and black pepper, and in East Asia with herbs and pepper. The Egyptians used herbs for cuisine and mummification. Their need for exotic spices helped start world trade.

Cloves were used in Mesopotamia by 1700 BCE. The earliest written records of spices are from ancient Egypt, China, and India. The Ebers Papyrus from Egypt in 1550 BCE lists many herbal medicines.

By 1000 BCE, herbs were used in medicine in China, Korea, and India. People used spices for magic, medicine, religion, tradition, and to keep food fresh.

Indonesian traders traveled to China, India, the Middle East, and Africa. Arab traders helped move spices through the Middle East and India. This made the Egyptian port city of Alexandria the main place for spice trade. The biggest find before the European spice trade was the monsoon winds in 40 CE. Sailing from Asia to Europe slowly replaced old land routes.

Spices were important in ancient times and are mentioned in the Old Testament. In Genesis, Joseph was sold to spice traders. In Exodus, manna is said to look like coriander. In the Song of Solomon, the beloved is compared to saffron, cinnamon, and other spices.

Historians think that nutmeg, from the Banda Islands in Southeast Asia, reached Europe in the 6th century BCE. The Romans had cloves in the 1st century CE, as Pliny the Elder wrote about them.

Middle Ages

Spices were very popular and expensive in Europe during the Middle Ages. The most common were black pepper, cinnamon, cumin, nutmeg, ginger, and cloves. Because of old ideas about health, people used spices and herbs every day. They were also liked by rich people who thought spices came from "paradise". For example, the King of Aragon spent a lot to bring spices to Spain in the 12th century for his wine.

Spices came from Asia and Africa, so they cost a lot. From the 8th to the 15th century, the Republic of Venice controlled the spice trade, making the area very wealthy. Around 1,000 tons of pepper and other spices came into Western Europe each year. The most expensive was saffron, valued for its color and flavor. Other less common spices included grains of paradise, long pepper, mace, spikenard, galangal, and cubeb.

Early modern period

Sailors from Spain and Portugal looked for new ways to trade spices from Asia. Controlling these routes and areas was why Portuguese sailor Vasco da Gama sailed to India in 1499. He found pepper in India for less money than Venice charged. Around the same time, Christopher Columbus returned from the New World and told investors about new spices there.

Other traders, the Ragusans from Dubrovnik in Croatia, also joined the spice trade. The Portuguese, led by Afonso de Albuquerque, took control of sea routes to India. They took many places, including Socotra, Ormuz, Goa, and Malacca.

The discovery of the New World brought new spices like allspice, chili peppers, vanilla, and chocolate. This kept the spice trade strong into the 19th century.

Function

Spices are used to add flavor to food and make meals more interesting. They can also be used to make perfumes and special smells for religious purposes. In the past, spices were sometimes used in herbal medicine. Because they were rare and expensive, spices were a way for wealthy people to show off their status.

Some people think that spices were used in the Middle Ages to keep meat from going bad. But this is not true. Spices are not very good at keeping food fresh compared to methods like salting, smoking, or drying. Also, spices were very expensive. There is no evidence that spices were used to preserve meat. Adding spices late in cooking would not help preserve food.

Classification and types

See also: Outline of herbs and spices

Culinary herbs and spices

Main article: List of culinary herbs and spices

Botanical basis

Spices come from different parts of plants. Some come from seeds like fennel, mustard, nutmeg, and black pepper. Others come from fruits such as cayenne pepper and Chimayo pepper. We also get spices from arils like mace, which is part of the nutmeg plant. Barks such as true cinnamon and cassia are used too. Flower buds like cloves add flavor. Stigmas such as saffron are prized for their color. Roots and rhizomes like turmeric, ginger, and galangal are also common. Even resins such as asafoetida are used as spices.

Common spice mixtures

Many cultures mix spices to create special flavor blends. For example, Advieh comes from Iran. Baharat is popular in the Arab world and the Middle East. Berbere is used in Ethiopia and Eritrea. Yaji (spice blend) is a favorite in Nigeria. Bumbu is from Indonesia. In the United States, Cajun spices are well-known. Chaat masala is used across the Indian subcontinent. Chili powder and crushed red pepper come from many types of peppers like Cayenne, Chipotle, Jalapeño, New Mexico, Tabasco, and others. Curry powder is a common mix. Five-spice powder is from China. Garam masala is used in the Indian subcontinent. Harissa is a spice blend from North Africa. Hawaij comes from Yemen. Jerk spice is popular in Jamaica. Khmeli suneli is from Georgia. The word Masala is a general name for any spice mix used in the Indian subcontinent. Mixed spice is known in the United Kingdom. Panch phoron is another mix from the Indian subcontinent. Pumpkin pie spice is used in the United States. Quatre épices is a French blend from France. Ras el hanout is from North Africa. Sharena sol means "colorful salt" and is from Bulgaria. Shichimi tōgarashi is used in Japan. Speculaas comes from Belgium and the Netherlands. Thuna Paha is a spice from Sri Lanka. Vegeta is popular in Croatia and other parts of Central and Eastern Europe. Lastly, Za'atar is a well-loved mix from the Middle East.

Handling

A mortar and pestle is the classic tool for grinding whole spices. Today, easier tools like a microplane or a fine grater are often used for small amounts, while a coffee grinder works well for larger quantities. Popular spices like black pepper might have their own special grinder or mill.

The taste of a spice comes partly from special compounds that change when they meet air. Grinding a spice makes it lose flavor faster, so it's best to keep spices whole until you're ready to use them. Whole dry spices stay good for about two years, but ground spices only last around six months. Ground spices should be kept away from light to stay fresh longer.

Some flavors in spices mix well with water, while others need oil or fat. Generally, spices should be added early when cooking so their flavors can blend into the food. This is different from herbs, which are usually added later.

Some spices can carry tiny germs. Most spices are cooked before eating, which helps keep them safe. However, some spices like pepper are often used raw at the table. Special treatments can help reduce this risk.

Production

Standardization

The International Organization for Standardization groups spices and condiments, along with other food additives, into a special category called the International Classification for Standards 67.220 series.