American Natural & Organic Spices™

More About Spices

Humans were using spices in 50,000 BC. The spice trade developed throughout the Middle East in around 2000 BC. The Egyptians used herbs for embalming and their need for exotic herbs helped stimulate world trade. By 1000 BC, China, Korea and India had medical systems based upon herbs. Early uses were connected with magic, medicine, religion, tradition, and preservation.

Arab merchants facilitated the trade 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. 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.

From the 8th until the 15th century, 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. The most exclusive spice was saffron, used as much for its vivid yellow-red color as for its flavor. In 1500 Portugal established trade routes directly with India and Asia. With the discovery of the New World came new spices, including allspice, bell and chili peppers, vanilla, and chocolate.

A spice may be available in several forms, fresh, whole dried, or ground dried. Most often spices are dried. Dried spices have the longest shelf life (up to 2 year) followed by dried ground (six months). Spices should be stored away from sunlight.