Spice Information 

 Please scroll down the page to find out what you need to know.

The Importance of Spices

Though it may be hard to credit it today, for at lest three thousand years (and probably much longer) spices have been the driving force behind much of the world's economy.  For much of this time spices were actually much more expensive than gold or silver and salaries could be paid in pepper. By the fifteenth century the effective embargo on the spice trade to Europe imposed by the Ottoman Empire directly cause the European 'Age of Exploration' leading to the discover of the Americas and also led to the later 'Age of Expansion'. Thus were it not for the spice trade world history would be much different from what it is today.

What is a Spice?

Before it's possible to begin a history of the spice trade we need to define what precisely is meant by a spice. In terms of a modern definition, a spice obtained from the dried fruiting body of a plant. Thus it can be the whole fruit (as in cubeb pepper or allspice berries or cumin) or it is the kernel or seed of the fruit (as in nutmeg and fenugreek seeds or nigella seeds). In contrast, herbs are the vegetative parts of a plant (the stems and leaves) and include lemongrass (stems), thyme (leaves), oregano (leaves). One exception to this rule is the Methi curry leaves (which are the dried leaves of fenugreek) which is generally considered as a spice.

In addition the roots and bark of plants in their dried form are also considered as spices. Thus turmeric and wasabi are spices (both derived from roots), as is cinnamon (a bark). This book concentrates on spices (with the exception of kaffir lime leaves). It's companion volume (currently being written) will deal with herbs.

In ancient times a spice seems to have been defined mare as anything that bore a strong aroma. Thus herbs, spices and incense could all come under the label 'spice'. Perhaps the most important aspect of an ancient 'spice' was that it should not be perishable and could be transported for many months with little loss of pungency. Indeed, it is the concept of 'pungency' and 'hotness' that define the sought-after characteristics of all the classic spices. However, many hot and pungent spices also have a bitter aftertaste — a characteristic which is not in the least desirable. This is why black pepper is the spice par excellence in that it is both pungent and has considerable heat to it but there is no trace of bitterness. Chillies, the other classic spice have considerable heat but no real spice-like pungency; though this can be an advantage in that they add heat to a dish without overly affecting the dish's inherent flavour.

Chillies

Chillies (also known as Chili, Chilé and Ají) are the fruit of the Capsicum members of the Solanaceae (deadly nightshade) family. The name itself is derived from Nahuatl (Aztec) language via the Spanish chilé. They all originate in the Americas, where they have been cultivated for at least 7500 yeras, though because of their culinary uses they are now grown all over the world. Christopher Columbus encountered them on his first voyage to the Carribean in 1492 and though he did not bring any back on that voyage (they were taken to Spain on his second voyage) he does wirte of a 'pepper' that the natives called Ají which was better in taste and nature that ordinary peppers. Wanting to prove that he had opened a new easterly route to the Indes Columbus was keen to associate Ají with Asian 'pepper'. From Mexico, at the time the Spanish colony that controlled commerce with Asia, chili peppers spread rapidly into the Philippines and then to India, China, Korea and Japan with the aid of European sailors. The new spice was quickly incorporated into the local cuisines. It seems to have entered India via the Portugese colony of Goa before journeying northwards through Central Asia and Turkey, to Hungary, where it became the national spice in the form of paprika (central image, left). In many countries the French word piment is often used for chillies, though more specifially this often refers to preserved chillies (either paste or pickled) sold in jars.

Numerous cultivars of the Capsicum plant exist and these range from Capsicum annuum, which includes many common varieties such as bell peppers, paprika, jalapeños, and the chiltepin; Capsicum frutescens, which includes the cayenne and tabasco peppers; Capsicum chinense, which includes the hottest peppers such as habañeros and Scotch bonnets; Capsicum pubescens, which includes the South American rocoto peppers and Capsicum baccatum, which includes the South American ají peppers.

Chilli peppers add both flavour and 'heat' to a dish. The heat being produced by capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. These are hydrophobic (water-hating) chemicals and this is why they tend to bury themselves into the surfaces of the palate and the mouth causing irritation (the burning sensation; indeed the chemical is produced by the plants to deter predation by animals). This is also why drinking water is ineffective as a way of eliminating the burning sensation. The capsaicinoids do not dissolve in water and are simply spread by it. However, foods rich in fat such as milk and yoghurt will eliminate the chemical (this is why yoghurt is served with many Indian dishes).