spice perception

History of spices – part 1

Spices have always been an important part of the entire human cultural history and formed an indispensable part of food culture in every region of the world and at all times. Even in the Stone Age, kitchen herbs such as caraway or chervil were known. The first and most important element for seasoning and preserving food was of course salt! Today spices still develop their own magic and their diversity is an integral part of every kitchen.

But how did it all start with the spices? Let’s go back in time to the beginning of our Christmas story. The Christmas story of spices.

While we have high expectations for our food today, food used to be mainly just one thing: a basic need to be met! It was only many years later, when different civilizations had made progress, that a culture of enjoyment developed that demanded more. Meals were refined for the first time. The use of spices has already 7000 BC. BC began when the first Mexican natives processed various types of chilli for their food. There have always been trade routes, both by land and by sea. Above all, these ensured access to the cultivation areas and made exotic spices such as saffron, cloves but also pepper from India or today’s Indonesia only accessible.

In Europe, however, exactly these paths had been forgotten after the fall of the Roman Empire. The reason: The early Middle Ages were a time when food was not a luxury element or at least a defining cultural asset. So only a few kitchen herbs were used for seasoning. In addition, the devastating consequences of migration have had to be dealt with. Numerous wars and epidemics simply did not allow people to eat as part of their lifestyle!

How did it go on? You’ll find out next Sunday …


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