History of spices

Spices are an important part of agricultural commodities. Some are used in perfumery, beverages, pharmaceutical, cosmetics and other industries though they have been considered indispensable for flavouring foods. They impart flavour, aroma and pungency to the food. In earlier times, spices were also used to disguise flavours of foods which were not so fresh or had gone stale and for preserving foods like meat for a year or more when there were no refrigeration facilities existing especially spices like cloves which contains a chemical called Eugenol which prevents the growth of bacteria. When spices were not available people could not preserve their foods to carry them over the winter, hence people had to go hungry. Such was the importance of spices in ancient times.

Spices are natural plant or vegetable products or a mixture of both like a dried seed, fruit, root or bark which can be either in whole or ground form which possess preservative, colourant, antioxidant, antibiotic and antiseptic properties. They supply calcium, Vitamin B, Vitamin C, iron, carotene and other oxidants. They also have very low fat content. They are also useful in fighting germs, intensify salivary flow, check infection, cleanse the oral cavity and protect the mucuous membrane. They act as stimuli to the digestive system.

Spice History

Archaeologists have discovered that as far back as 50,000 BC, human beings used aromatic plants to help flavour their food and make it taste and smell better. Primitive humans offered aromatic herbs to their Gods and the spices which were found to have healing properties were used in the treatment of wounds and illnesses.

In the Ancient and Medieval period they were valuable items of trade. Trade then always included ‘Treasures of the East’ namely Spices. People at that time believed extensively in omens, charms, witchcraft and magic so people of Arabia used mythological stories to acquire the first monopoly on the spice trade. Observing how inexpensive most of the spices are today it is impossible to imagine them being valued at one time as highly as gold and silver. These treasures used to be carried in ships from India to far off places by ships and caravans which were often subject to storms, robberies, shipwrecks and piracy. But since the profits far outweighed the risks and the demand was so high, trading in spices continued to grow.

The spices were so valued that it is said that during the Middle Ages a pound of mace was worth three sheep or half a cow, a pound of ginger was worth a sheep. For three centuries it is said that bloody sea wars were fought by the nations of Western Europe like Spain, France, Portugal, Holland and Britain over spice producing colonies.

Origin of Spice in India

Indian spices have a history which is more than 7000 years old. It has always been a leading spice consuming, producing and exporting country of the world and spices play a leading role in India’s national economy. Vasco Da Gama landed in Calicut, India and this marked the beginning of the Portuguese dominion of the spice trade. It helped them to expand commercially and territorially as they were in total control of the spice trade in the Malabar Coast of India and made huge profits from it. Many seafarers were lured to India by the spice trade.

After the Portuguese rule, the Dutch and the English began to gain control over the spice trade in India as they had a huge naval power. During the Renaissance period, India was the major supplier for most of the countries in Europe.

It is said that Greek merchants thronged the markets of India, long before the Christian era buying spices and other famous Indian goods. A fortune was spent by Epicurean Rome on Indian spices and other exclusive Indian commodities like silk, brocades, perfumes etc. Rome even fought the Parthian wars in order to keep open the trade route to India. Major crusades and expeditions to the East were mostly carried out for the lure of the Indian spices and other products. Spices were small in bulk, high in price and steady in demand, thus they were objects of commerce specially desirable by one and all.

The Arabs later on conquered India (the Indus Valley then) and took over their spice trade which they began exporting to their own countries and to Europe. Until the 16^th century the international spices market was centred exclusively in India.

Spices in Ancient Texts

Kautilya’s Arthashastra written in the third century BC mentions many remarks on spices like pepper, fenugreek, coriander, cardamom, ginger and mustard. The Rigveda and the hymns of Yajurveda mention about the use and importance of different types of spices. Atharvaveda remarks about the use of turmeric for treating jaundice and leprosy. Ayurveda describes the use of spices and their importance with various medicinal properties. The Epics Ramayana and Mahabharata also make mention about spices on various occasions. It is even mentioned in the Bible in both the Old and New Testaments and even the Great Prophet Mohammad was said to be an experienced Spice merchant.

Panini the famous Grammarian was said to be the first person to record the use of black pepper for the purpose of spicing wine. In his classic book Susruth Samhitha, the renowned surgeon Susrutha refers to the use of spices in surgery. The books of Vatsayana also make references to spices.

Divisions of Spices

Spices are broadly divided into two main divisions-Major spices and Minor Spices. Under the major category are Ginger, turmeric, pepper, cardamom, chillies etc and under the minor category are aniseed, ajwain, celery, cumin, coriander, fennel, onion, garlic, fenugreek, saffron, vanilla etc.

According to latest reports, there are about 109 spices grown in different parts of the world of which 83 of these are grown in India though only about a dozen of them are grown for commercial cultivation. Thus from time immemorial India has been called ‘The Land of Spices’.

About 80-90% of the Spices are in whole form while the remainder 10-20% are curry powder, ground spices, spice essential oils and spice oleoresins.

Some of the important spices of India are pepper, cardamom, ginger, turmeric,cumin,fennel,coriander,fenugreek,saffron,tamarind,celery,garlic.Aniseed,dil seed, tejpatha(bay leaves), poppy seed, cinnamon, curry leaves, kokam, vanilla and paprika and a few other culinary herbs are produced and exported in small quantities.

Certain spices for want of sufficient production though produced in the country are imported like nutmeg, star anise, clove, mace, allspice and some herbal spices like basil, thyme, rosemary, parsely, chive, oregano, marjoram, savory, sage and tarragon.

Kerala is the major state leading in pepper production in India. India is the foremost exporter and producer of chillies.

Uses and Benefits of Spices

1.   Asafoetida or Hing-Used for seasoning food and helps to relieve stomach ache caused by gas and in whooping cough.

2.   Bay Leaf or Tej Patta-It is used to add special flavour to the food and its oil has antifungal and antibacterial properties.

3.   Cardamom or elaichi-It is used to give flavour and smell in cooking particularly in sweet dishes and also in the pharmaceutical sector. It helps in digestive disorders and controlling bad breath.

4.   Chilli (Lal mirch)-It is used for adding hot flavour to food. The antioxidants in the chilli help to contain cholesterol and helps in burning calories.

5.   Cinnamon (dalchini)-It is used for preparing masalas and for seasoning food. It reduces blood cholesterol and helps in the production of insulin.

6.   Clove(Laung)-It is used in seasoning and preparing masalas. It helps in sore gums and tooth ache and during chest pain, cough, cold, fever and digestive problems.

7.   Coriander or dhaniya-The leaves as well as seeds are used in cooking. It helps in coping with allergies, sore throat, hay fever, digestive problems and can be used externally for rheumatism and aching joints.

8.   Cumin(Jeera)-It is used in cooking and is a good source of iron and keep one immune from diseases. Cumin seeds boiled in water helps in coping with dysentery.

9.   Curry leaves or Karipatha-It is is used in cooking and for seasoning food. They are used in herbal medicines and for reducing blood sugar.

10. Fenugreek or methi-The leaves are used as a vegetable and the seeds are used in cooking. It helps in lowering cholesterol and blood sugar and tea made from it increases breast milk.

11. Garlic(Lassan)-It is used in cooking and helps to cope with cough and cold and has antibiotic properties.

12. Ginger or Adhrak-It is used in cooking and helps in cough and cold and helps to avoid digestive problems.

13. Mustard(Rai)-It is used in cooking and its oil also is used in many countries. It consists of Omega 3 fatty acids and is an excellent source of zinc, manganese, calcium, iron, proteins etc. It helps in good skin, hair and is used in body massage.

14. Nutmeg or Jaiphal-It is used in cooking for garnishing and preparing masalas. It is also used in perfumes, shampoos and soaps. It helps in treating bad breath, heart disorders and asthma.

15. Black Pepper or Kaali Miri-It is used in cooking and garnishing. It helps in coping with muscle pains, cold, cough, infections and digestive problems.

16. Saffron or Kesar or Zaffran-It is used in cooking and flavouring as well as beauty products. It helps in relieving cough, cold, asthma and coping with skin diseases.

17. Star Anise(Chakra Phool)-It is used in cooking. It helps in digestion, avoiding bad breath and its oil is useful for rheumatism.

18. Turmeric or haldi-It is used in cooking and in skin care products. It helps in healing cuts and wounds and in skin problems. It also helps in coping with diabetes.

19. Fennel or Saunf-It is used in cooking and helps in digestion after eating, relieves nausea, gas, indigestion, bloating etc.

Ayurveda and Spices

Ayurveda is a form of alternative medicine which is natural and holistic and is native to India. Many spices are made use of in their medicines as they have no side effects and are very useful in the treatment of the diseases.

Conclusion

The history of spices is a fascinating story of exploration, conquests, adventure and fierce naval rivalry and India was the hub of the spice trade. India has always been referred to as ‘Spice bowl of the world’ and its contribution to the world in the field of spices has been truly noteworthy and commendable.