What are those spices that the world wanted so badly? Cardamom, cloves, ginger, mace and nutmeg were some of the other spices that left Indian shores to flavour the world's kitchen.
The European elite at that time did not only use spices to preserve foods; they also incorporated spices into their lifestyle to enhance the originally bland taste of their wines and to be used as fragrances — spices were even believed to have a potent power as an aphrodisiac.
The trade in spices lessened after the fall of the Roman Empire, but demand for ginger, black pepper, cloves, cinnamon and nutmeg revived the trade in later centuries.
Black Pepper is considered the 'king of spices' and rightfully so. Unlike its perennial companion, salt, which is easily available in any nook and corner of the world, the black pepper owes its origins to Kerala – a state in South India.
Pepper and Mustard | By Block Eats | Facebook.
Kochi is known by a lot of nicknames such as God's Own Country and the Queen of the Arabian Sea. It has also been known as the Spice Capital of the world, since ancient times.
Why? A look into the anything-but-bland origins—and the fiery future—of a famously bland cuisine. If you grew up as I did — an American Jew with little faith but lots of historically informed anxiety — you have a “When they come for the Jews” plan.
Spices were highly valued because, as well as being used in cooking, many had ritual, religious or medical uses. They were of high value because of their relative geographical scarcity. Spices could only be grown in the tropical East, in the South of China, Indonesia as well as in Southern India and Sri Lanka.
The Climate
The British Isles also lack sun exposure compared to other European neighbors. The harsh British climate made it difficult for many spices to grow, resulting in bland and flavorless foods.
Oregano: One of our favourite herbs native to Europe is Oregano. For a fresh and fragrant kick in your European cuisine, it is one of the most flavourful herbs used in cooking. Perfect for that aromatic boost! Thyme: Thyme is native to Europe and adds a fragrant element without overpowering.
India is the world's largest spice producer. It is also the largest consumer and exporter of spices. The production of different spices has been growing rapidly over the last few years. Production in 2021-22 stood at 10.88 million tonnes.
Saffron is the most expensive spice in the world. Produced from the stigma of the autumn flowering purple crocus (Crocus sativus), it has at points in history been worth three times the price of gold. Like all rare and valuable commodities, saffron has a history rich with legend.
Saffron. Saffron is renowned for being the world's most expensive herb.
India contributes to 75% of global spice production. This is reflected culturally through their cuisine; historically, the spice trade developed throughout the Indian subcontinent, as well as in East Asia and the Middle East.
Running since the 17th century, the Khari Baoli market is nestled near the historic area of old Delhi adjacent to the Fatehpuri Masjid.
Exporters and Importers
Spices are the world's 618th most traded product. In 2021, the top exporters of Spices were China ($783M), India ($583M), Netherlands ($251M), Germany ($158M), and Turkey ($135M).
Parsley might very well be the most widely common herb for cooking. It's not surprising considered how easy it is to use it. It's quite mild, it doesn't overpower easily a dish, not as much as mint for example.
The infographic above shows that, surprisingly, cumin is the most popular spice in the world, and coriander (or cilantro) is the most commonly used herb. In Europe and Africa, garlic is the most common among all dishes considered, and—no surprises here—oregano is common in the Mediterranean regions.
Europeans in India called it Devil's Dung. It is perhaps the most stinky spice in the world. Even its name includes “fetid,” as fair warning. Yet Indians have been devoted consumers of asafetida since ancient times, using pinches of it to aid in the digestion of beans and vegetables.
Saffron (/ˈsæfrən, -rɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus".
CARDAMOM, The mother of all Spices available with.