Spices
Types of Spices
There are many different types of spices, and it would be plain silly to list the thousands of different varieties that are available. Instead, we can classify them into main groups:
- Leaves and/or branches of plants; basil, bay leaf, parsley and rosemary etc.
- Ripened fruits or seeds of plants; dill, fennel, mustard and pepper.
- Roots or bulbs of plants; ginger and garlic mainly.
Salt is a very common seasoning and is often mistakenly called a spice. It is however a mineral!
History of Spices
Though the word "spice" didn't appear until the end of the 12th century (a derivative of the Latin word "species," which denoted a wide variety of products), the use of herbs dates back to early humans. Primitive peoples wrapped meat in the leaves of bushes, accidentally discovering that this enhanced the taste of the meat, as did certain nuts, seeds, berries--and even bark. In ancient times, spices and herbs were used as a way to mask the often unpleasant taste and odour of food, and later, to keep food fresh.
Today, colonial empires have all but vanished, spices are used in almost everything we eat, and costs are relatively low. It is hard to imagine that these fragrant bits of leaves, seeds, and bark were once so coveted and costly. For centuries wars were waged, new lands discovered, and the earth circled, all in the quest of spices.
Thanks to the vogue of international travel, we can engage in our own spice conquest now. We can stroll through market stalls around the world where spices, perfumes, and exotic plants and flowers enchant the senses. And when we take these scents and tastes of far-reaching places back to our homes, we are again compelled to discover the allure of the unknown.
Regions of Spices
Spices today come from all around the globe, and each and every one of them is used to complement and enhance the flavours of the food we eat today. The main places where spices are cultivated and later exported are the following exhaustive list; Central and Northern Europe, The Mediterranean Region, West and Central Asia, South Asia, South and South East Asia, Africa, America, and Australia! What's more is that there are constantly more spices being discovered and used!
How it's made
A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of favouring, and indirectly for the purpose of killing and preventing growth of pathogenic bacteria!
Many of the same substances have other uses in which they are referred to by different terms, e.g. in food preservation, religious rituals, cosmetics, perfumery or simply as vegetables.
How to enjoy!
Spices are enjoyed in moderation, and are no way intended to overpower the taste of food. It is merely an enhancing additive! Use sparingly is our advice, and use the right mix. For fish for instance, dill goes extremely well! If you want some tips feel free to email us!
