Spices and Herbs

A spice is a dried seed (cardamom), fruit (black pepper), root (ginger), bark (cinnamon) or vegetable substance (garlic) from a plant. Spices have, throughout history, been essential in cooking for flavour, colour and as a preservative. They have also been important ingredients in medicine. Their properties made them valuable items in ancient and medieval times, and today there is an immense selection of spices which are used in small quantities in any tasty food. Herbs are the leafy, green part of plants and are also used for both flavouring food and making medicine.

One of the aims of the great explorers was to obtain spices from the east. Christopher Columbus was looking for a new route to India when he discovered America in 1492. At that time, because of the lack of refrigeration, spices were important for the conservation of meat which would soon have gone off due to high temperatures. When Britain colonised India, the country's natural resources were exploited, and consequently spices were one of the most important trade goods and became more and more common in European cuisine.

Today, India has experienced an increase in the export of spices and is at present the world’s largest exporter. This growth is mainly due to changes in the lifestyles of consumers all over the world. People travel more than ever and want to have unforgettable culinary experiences and to recreate these experiences at home.

The knowledge of spices is essential in any cooking worldwide. Spices are usually dried, whole or ground, but can also be sold fresh. Spices are added to food early in its preparation to give time for the flavour to be released.They are very important for people who are serious about cooking great tasting meals. Using the right spice will make the difference between an excellent meal and an ordinary one. Great tasting meals start with great tasting spices!