Herbs and spices have been at the forefront of history since the beginning of time. Even before recorded history, ancient Egyptians preserved their mummies with herbs and spices. There are also several herb and spice references throughout the Bible; it was thought that they grew in the Garden of Eden and were therefore especially prized. By 500 B.C., Chinese and Korean junk boats traded spices; not long thereafter, the Spice Route extended from Europe to Asia and eventually the Americas. While Europe languished during the Dark Ages, Indonesian, Arab, Chinese and Indian traders were busily profiting from their trading empire.Europe entered the spice trade during the Crusades, which only augmented the popularity of spices. In the 1600s, the Dutch formed the East India Company, which became one of the most powerful trading companies in history.
Common Herbs and Spices
We still use all of the original spices traded during the Middle Ages like black pepper, cumin, cinnamon, ginger, cloves, and nutmeg. Since then, dozens of new spices have been discovered, each with its own rich tradition.Anise is native to the Middle East and is from a plant in the parsley family. Since prehistoric times, anise has been used for medicinal purposes and to give a licorice-like flavor to medicine. During ancient Rome, people hung anise near their pillows to ward off bad dreams and consumed it to help digestion and prevent epileptic attacks. In the New World, anise was grown as a medicinal crop. Anise is used to flavor liqueurs like anisette and ouzo.
We still use all of the original spices traded during the Middle Ages like black pepper, cumin, cinnamon, ginger, cloves, and nutmeg. Since then, dozens of new spices have been discovered, each with its own rich tradition.Anise is native to the Middle East and is from a plant in the parsley family. Since prehistoric times, anise has been used for medicinal purposes and to give a licorice-like flavor to medicine. During ancient Rome, people hung anise near their pillows to ward off bad dreams and consumed it to help digestion and prevent epileptic attacks. In the New World, anise was grown as a medicinal crop. Anise is used to flavor liqueurs like anisette and ouzo.
Basil originated in India and Persia, but it is now grown in the Mediterranean, France and the United States. Greeks did not like basil, but the Romans loved it and made basil a symbol of love and fertility. Hindus still plant basil plants in their homes to bring the family happiness.Bay leaves are the leaves of the laurel tree. These are the same laurel leaves that were made into decorative wreaths to crown victors in ancient Greece and Rome. Laurel wreaths were also used to honor scholars and poets. Throughout Europe, bay leaves were thought to bring good luck and ward off evil.As early as the 4th century B.C., cardamom was used in India as a medicinal herb. Greeks and Romans later used it to aid digestion. In Sweden, cardamom is even more popular than cinnamon, used to flavor coffee and bread. Indians use cardamom to flavor curry blends.Cinnamon comes from the dried bark of several different types of laurel trees. It is originally native to Sri Lanka, but the Egyptians imported cinnamon from China in 2000 B.C. Ancient Romans held cinnamon sacred; it is said that Nero burned a year’s supply of cinnamon at his wife’s funeral. The quest for cinnamon was a catalyst in driving global exploration during the 15th and 16th centuries.Cloves were one of the many spices native to the Molucca islands, which are now part of Indonesia. Moluccans planted one clove tree for every child that was born and believed that the tree’s fate was closely linked to that of the child’s.
The Dutch set fire to clove trees in 1816, destroying them with the aim to raise prices. This resulted in a bloody revolt, and the area’s political climate has never been the same since.Garlic was used throughout the world more than 5,000 years ago, when Egyptians fed garlic to workers as they built the pyramids. Garlic was also given to Olympic athletes in Greece; many cultures administered garlic to laborers in order to increase work production and strength. Today, it is used in nearly every cuisine worldwide.Rosemary is another herb that is native to the Mediterranean. It’s said that rosemary got its name during the Virgin Mary’s flight from Egypt. She draped her blue cloak on a rosemary bush, then placed a white flower atop her cloak. The flower turned blue, and the bush became known as the Rose of Mary. Greeks believed that rosemary enhanced memory and brain function, weaving wreaths of rosemary into their hair. It also became known as a symbol of fidelity, and it was once burned as incense at wedding parties throughout Europe. European judges also burned rosemary to protect them from the illnesses that prisoners exposed them to.Thyme was the fragrant herb that Middle Age maidens embroidered into the scarves they gave their knights. Thyme was sacred even earlier in history, when thyme was thought to be in the straw bed of the Virgin Mary and Christ. In ancient Greece, thyme was regarded as a symbol of courage and sacrifice.
Thyme has been used medicinally to treat reproductive system ailments and melancholy. In the 18th century, thyme was a popular hangover cure.Uncommon Herbs and Spices
Chervil is native to southern Russia but is now grown in California and New Mexico. It has been used as a seasoning since the 1st century, with its flavor and scent resembling a mix of parsley and anise.While ginger is a fairly common spice, it is uncommon in that it has never been found growing wild. As a result, no one can pinpoint ginger’s origin or its age. Ginger was first cultivated by the Chinese and Indians and it was one of the spices that led to the opening of spice trade routes. Ginger ale originated when in the 19th century it was popular to keep shakers of ginger on the bar in English pubs so that patrons could shake ginger into their drinks.Mace and nutmeg come from the same fruit, which grows on an evergreen tree native to the Molucca islands. Nutmeg is the inner brown seed, and mace is the deep red outer membrane. There are male and female trees, usually planted in a ratio of one male tree for every ten female trees.Star anise has the same name as traditional anise, but they are completely different plants. Star anise is a fruit of a small Oriental tree native to China and Vietnam. Its boat-shaped seed pods give the fruit a star shape.
Chervil is native to southern Russia but is now grown in California and New Mexico. It has been used as a seasoning since the 1st century, with its flavor and scent resembling a mix of parsley and anise.While ginger is a fairly common spice, it is uncommon in that it has never been found growing wild. As a result, no one can pinpoint ginger’s origin or its age. Ginger was first cultivated by the Chinese and Indians and it was one of the spices that led to the opening of spice trade routes. Ginger ale originated when in the 19th century it was popular to keep shakers of ginger on the bar in English pubs so that patrons could shake ginger into their drinks.Mace and nutmeg come from the same fruit, which grows on an evergreen tree native to the Molucca islands. Nutmeg is the inner brown seed, and mace is the deep red outer membrane. There are male and female trees, usually planted in a ratio of one male tree for every ten female trees.Star anise has the same name as traditional anise, but they are completely different plants. Star anise is a fruit of a small Oriental tree native to China and Vietnam. Its boat-shaped seed pods give the fruit a star shape.
Like anise, star anise has a strong licorice flavor, but star anise is bitter. Star anise is a major component of Chinese five-spice blends.Since 600 B.C., turmeric has been used as a medicine, flavoring and dye. It is the root of a plant in the ginger family, primarily grown in India, China and Indonesia. Turmeric is an essential component of curry powder, and is also sometimes added to relishes and mustard. Turmeric can also substitute for saffron for color and flavor when saffron is unavailable.The Rarest Spice of All
Perhaps the most rare spice is saffron, the stigma of a flowering plant in the crocus family. More than 225,000 stigmas must be handpicked to produce just one pound of saffron. Each flower produces three stigmas, which easily makes saffron the most expensive spice in the world. Saffron is used throughout the Mediterranean in local dishes like French bouillabaisse, Spanish paella and Milanese risotto. Its spicy, pungent and bitter flavor, dark orange strands and sharp, penetrating odor makes saffron immediately recognizable. Although saffron is native to the Mediterranean, today it is primarily cultivated in Spain.Herbs and Spices Today
Today, herbs and spices are commonplace, found on every supermarket shelf. Every cook has a spice rack of their favorites. We are far removed from the days where spices were elegant, exclusive and rare; even saffron is easily purchased online. Some of the spices you use every day have a long—and sometimes gruesome—history, which only improves the mystery and allure of these ingredients.
Perhaps the most rare spice is saffron, the stigma of a flowering plant in the crocus family. More than 225,000 stigmas must be handpicked to produce just one pound of saffron. Each flower produces three stigmas, which easily makes saffron the most expensive spice in the world. Saffron is used throughout the Mediterranean in local dishes like French bouillabaisse, Spanish paella and Milanese risotto. Its spicy, pungent and bitter flavor, dark orange strands and sharp, penetrating odor makes saffron immediately recognizable. Although saffron is native to the Mediterranean, today it is primarily cultivated in Spain.Herbs and Spices Today
Today, herbs and spices are commonplace, found on every supermarket shelf. Every cook has a spice rack of their favorites. We are far removed from the days where spices were elegant, exclusive and rare; even saffron is easily purchased online. Some of the spices you use every day have a long—and sometimes gruesome—history, which only improves the mystery and allure of these ingredients.
By Marissa Brassfield
Last Updated:
