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Spice
A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth.[1] Flavoring may be to hide other flavors.[2] In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring. Many spices are used for other purposes, such as medicine, religious rituals, cosmetics, perfumery, or for eating as vegetables. For example, turmeric is also used as a preservative; liquorice as a medicine; garlic as a vegetable.
Spice
History
Early history
Humans were using spices in 50,000 BC. The spice trade developed throughout the Middle East in around 2000 BC with cinnamon and pepper, and in East Asia (Korea, China) with herbs and pepper. The Egyptians used herbs for embalming and their need for exotic herbs helped stimulate world trade. The word spice comes from the Old French word "espice" which became "epice" and which came from the Latin root "spec", the noun referring to appearance, sort, kind ('Species' has the same root.) By 1000 BC, China, Korea and India had medical systems based upon herbs. Early uses were connected with magic, medicine, religion, tradition, and preservation.[3] Digs found a clove burnt onto the floor of a burned down kitchen in the Mesopotamian site of Terqa, in what is now modern-day Syria, dated to 1700 BC.[4] In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants. In the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of spices. Generally, early Egyptian, Chinese, Indian, and Mesopotamian sources do not refer to known spices. In South Asia, nutmeg, which originates from the Banda Islands in the Molukas, has a Sanskrit name. Sanskrit is the ancient language of India, showing how old the usage of this spice is in this region. Historians believe that nutmeg was introduced to Europe in the 6th century BC.[5] The ancient Indian epic of Ramayana mentions cloves. The Romans had cloves in the 1st century AD, as Pliny the Elder wrote about them. Indonesian merchants went around China, India, the Middle East and the east coast of Africa. Arab merchants facilitated the routes through the Middle East and India. This made the city of Alexandria in Egypt the main trading centre for spices because of its port. The most important discovery prior to the European spice trade were the monsoon winds (40 AD). Sailing from Eastern spice growers to Western European consumers gradually replaced the land-locked spice routes once facilitated by the Middle East Arab caravans.[3]
Spice
Middle Ages
Spices were among the most demanded and expensive products available in Europe in the Middle Ages, the most common being black pepper, cinnamon (and the cheaper alternative cassia), cumin, nutmeg, ginger and cloves. Given the medieval medicine's main theory of humorism, spices and herbs were indispensable to balance "humors" in food,[6] a daily basis for good health at a time of recurrent pandemics. Spices were all imported from plantations in Asia and Africa, "The Mullus" Harvesting pepper. Illustration from a which made them expensive. From the 8th until the 15th century, French edition of The Travels of Marco Polo. the Republic of Venice had the monopoly on spice trade with the Middle East, and along with it the neighboring Italian city-states. The trade made the region rich. It has been estimated that around 1,000tons of pepper and 1,000tons of the other common spices were imported into Western Europe each year during the Late Middle Ages. The value of these goods was the equivalent of a yearly supply of grain for 1.5 million people.[7] The most exclusive was saffron, used as much for its vivid yellow-red color as for its flavor. Spices that have now fallen into obscurity in European cuisine include grains of paradise, a relative of cardamom which most replaced pepper in late medieval north French cooking, long pepper, mace, spikenard, galangal and cubeb.
Spice
Handling spices
A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried.[8] A whole dried spice has the longest shelf life so can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. Some spices are rarely available either fresh or whole, for example turmeric, and must be purchased in ground form. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form. The flavor of a spice is derived in part from compounds that oxidize or evaporate when exposed to air. Grinding a spice greatly A typical home's kitchen shelf of spices as would be seen in the United States or Canada. increases its surface area and so increases the rates of oxidation and evaporation. Thus, flavor is maximized by storing a spice whole and grinding when needed. The shelf life of a whole spice is roughly two years; of a ground spice roughly six months.[9] The "flavor life" of a ground spice can much shorter.[10] Ground spices are better stored away from light.[11] To grind a whole spice, the classic tool is mortar and pestle. Less labor-intensive tools are more common now: a microplane or fine grater can be used to grind small amounts; a coffee grinder[12] is useful for larger amounts. A frequently used spice such as black pepper may merit storage in its own hand grinder or mill. Some flavor elements in spices are soluble in water; many are soluble in oil or fat. As a general rule, the flavors from a spice take time to infuse into the food so spices are added early in preparation.[13]
Production
Production in tonnes. Figures 2003-2004 Researched by FAOSTAT (FAO) India China Bangladesh Pakistan Nepal Other countries Total 1 600 000 99 000 48 000 45 300 15 500 60 900 1 868 700 86 % 5% 3% 2% 1% 3% 100 %
Standardization
ISO has published a series of standards regarding the products of the topic. These standards are covered by ICS 67.220.[14]
Research
The Indian Institute of Spices Research, located at Calicut (Kozhikode) in Kerala, India, is exclusively devoted to conduct research on all aspects of spice crops such as black pepper, cardamom, ginger, turmeric, cinnamon, clove, nutmeg, garcinia and vanilla.
Spice
Sources
Adamson, Melitta Weiss (2004). Food in Medieval Times. Westport, Conn: Greenwood Press. ISBN0-313-32147-7. Scully, Terence (1995). The art of cookery in the Middle Ages. Ipswich: Boydell Press. ISBN0-85115-611-8. "Spice Capades". Host: Alton Brown. Good Eats. Food Network. 14 January 2004. No. 14, season 7.
Further reading
Books Corn, Charles. Scents of Eden: A History of the Spice Trade. New York: Kodansha, 1999. Czarra, Fred (2009). Spices: A Global History. Reaktion Books. p.128. ISBN9781861894267.[15] Dalby, Andrew. Dangerous Tastes: The Story of Spices. Berkeley: University of California Press, 2002. Freedman, Paul. Out of the East: Spices and the Medieval Imagination. New Haven: Yale UP, 2008. Keay, John. The Spice Route: A History. Berkeley: U of California P, 2006. Krondl, Michael. The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice. New York: Ballantine Books, 2007. Miller, J. Innes. The Spice Trade of the Roman Empire. Oxford: Oxford UP, 1969. Morton, Timothy. Poetics of Spice: Romantic Consumerism and the Exotic. Cambridge UP, 2000. Turner, Jack (2004). Spice: The History of a Temptation. Knopf. ISBN0-375-40721-9. Articles "Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot" [16]. Retrieved 2008-12-20. "...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything)" Sallam, Kh.I.; Ishioroshi, M; Samejimab, K. (December 2004). "Antioxidant and antimicrobial effects of garlic in chicken sausage". Lebensm. Wiss. Technol. 37 (8): 849855. doi:10.1016/j.lwt.2004.04.001. PMC1805705. PMID17330154. Billing, Jennifer; Sherman, Paul W. (March 1998). "Antimicrobial Functions of Spices: Why Some Like it Hot". The Quarterly Review of Biology 73 (1): 3. doi:10.1086/420058. PMID9586227. "Common Kitchen Spices Kill E. Coli O157:H7" [17]. 18 August 1998. "...The study is the first in the United States that looks at the effect of common spices on E. coli O157:H7. Previous studies have concluded spices kill other foodborne pathogens. 'In the first part of our study, we tested 23 spices against E. coli O157:H7 in the laboratory', Fung said. 'We found that several spices are good at killing this strain of E. coli.'" "The Lure and Lore of Spices" [18]. "If the appearance of spices were to reflect their real importance in the history of the world, the bottles of spices would be filled with bright glittery substances, diamonds, rubies, emeralds or gold would be appropriate. When you opened the bottle, a poof of vibrantly colored, mystically fragrant, magical smoke would slowly billow softly throughout the room." "Spice" [19]. Encyclopedia of Spices, Spice Blends by Region, The Spice Trade. Retrieved 2008-12-20. "Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot" [16]. ScienceDaily. March 5, 1998. International Organization for Standardization (2009). "67.220: Spices and condiments. Food additives" [20]. Retrieved 2009-04-23.
Spice
Notes
[1] "spices Definition in the Food Dictionary at" (http:/ / www. epicurious. com/ tools/ fooddictionary/ search?query=spices). Epicurious.com. . Retrieved 2011-02-18. [2] Scully, pp. 84-86. [3] A Busy Cook's Guide to Spices by Linda Murdock (p.14) [4] Buccellati et Buccellati (1983) [5] Burkill (1966) [6] Linda Civitello, Cuisine and culture: a history of food and people (http:/ / books. google. com/ books?id=JCmLY7aAqWgC& lpg=PA95& dq=spices humorism& lr& as_brr=3& pg=PA95#v=onepage& q& f=false), John Wiley and Sons, 2007 ISBN 0471741728 [7] Adamson, p. 65 [8] A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life. [9] Spice Capades [10] Nutmeg, in particular, suffers from grinding and the flavor will degrade noticeably in a matter of days. [11] Light aids oxidation processes. [12] Other types of coffee grinders, such as a burr mill, can grind spices just as well as coffee beans. [13] Spice Capades This contrasts to herbs which are usually added late in preparation. [14] International Organization for Standardization (2009). "67.220: Spices and condiments. Food additives" (http:/ / www. iso. org/ iso/ iso_catalogue/ catalogue_ics/ catalogue_ics_browse. htm?ICS1=67& ICS2=220& development=on). . Retrieved 2009-04-23. [15] "Spices: Fred Czarra" (http:/ / www. press. uchicago. edu/ presssite/ metadata. epl?mode=synopsis& bookkey=406255). Press.uchicago.edu. . Retrieved 2011-02-18. [16] [17] [18] [19] [20] http:/ / www. sciencedaily. com/ releases/ 1998/ 03/ 980305053307. htm http:/ / www. oznet. ksu. edu/ pr_fsaf/ News%20Releases/ relspicfung. htm http:/ / www. thespicehouse. com/ info/ lore/ http:/ / www. theepicentre. com/ Spices/ spiceref. html http:/ / www. iso. org/ iso/ iso_catalogue/ catalogue_ics/ catalogue_ics_browse. htm?ICS1=67& ICS2=220& development=on
License
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