Encyclopedia of Spices and the Spice Trade
History, Cuisine, and Culture
Encyclopedia of Spices and the Spice Trade
History, Cuisine, and Culture
Description
Discover the rich history and deep cultural significance of spices, from defining the flavors of regional cuisines to spurring Western exploration and colonialism.
This book examines spices from a variety of perspectives, including their impact on culinary traditions, role in health and medicine, and influence on world economics and geopolitics for hundreds of years. More than 120 entries profile individual spices, regional cuisines, influential locations and trade routes, key issues in the modern spice trade, and much more. Entries on individual spices include information about the plant, its geographic distribution, history and cultural significance of its use, and any contemporary threats or concerns. Each entry includes cross-referencing and a list of further readings, allowing readers to both broaden and deepen their understanding of the subject. Sidebars supplement the main text, offering bite-sized, high-interest facts.
Spices have been an important part of human culture for thousands of years. They were used to flavor and preserve food, as medicine, and even in religious practices. European demand for spices from the Middle East, Asia, and beyond created a complex network of merchants and trade routes, producing economic powerhouses and forever changing the culinary landscape of the Western world. Although the spice trade connected people and cultures across the globe, the insatiable quest for spices and the wealth they brought also contributed heavily to the rise of colonialism. This legacy of exploitation endures even today, with concerns over issues such as fair labor practices and environmental degradation leaving a bitter taste in the mouths of spice producers worldwide.
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Table of Contents
Reface
Introduction
Adulteration of Spices
African Cuisines, Spices in
Ajwain
Allspice
American Cuisine, Spices in
Anglo-Indian Cuisine, Spices in
Aniseed
Annatto
Arabia Felix
Asafoetida
Baharat
Berbere
Bhang
Black Lime
British Cuisine, Spices in
Cabral, Pedro Alvares
Cajun Seasoning
Caraway
Cardamom
Caribbean Cuisines, Spices In
Cassia
Celery Seed
Cheongyang County, Korea
Chili
Cinnamon
Classical Mythology, Spices in
Climate Change and Spice Production
Clove
Competitive Chili Eating
Continental European Cuisines, Spices in
Cubeb
Cumin
Curcumin
Dukkah
Dutch East India Company
Dyeing
Environmental Impact and Sustainability of Spice Production
Fenugreek
Five Spice
Food Preservation
Frankincense
Galangal
Gin
Ginger
Gingerbread
Goulash
Grains of Paradise
Grains of Selim
Grenada
Haarmann, Wilhelm and Ferdinand Tiemann
Harissa
Hatch, New Mexico
Hawaij
Health Benefits of Spices
History of the Spice Trade
Horseradish
Hunan Cuisine, Spices in
Incense Trade Route
Indian Cuisine, Spices In
Japanese Cuisine, Spices In
Jerk Seasoning
Juniper
Kanelsvend and Pebersvend
Khmeli Suneli
Latin American Cuisines, Spices In
Licorice
Long Pepper
Magellan, Ferdinand
Masala
Masala Chai
Mastic
Medieval Europe, Spices in
Merquén
Mesir Macunu Festival
Middle Eastern Cuisines, Spices In
Moluccas
Mummification, Use of Spices in
Mustard
Mustard, English
Myrrh
New World Spices and the Columbian Exchange
Nigella
Nutmeg and Mace
Orris Root
Paprika and Pimenton
Pepper
Poppy Seeds
Quatre-Épices
Ras-el-Hanout
Roots, Levi
Rose
Saffron
Scandinavian Cuisine, Spices In
Scoville Scale
Sesame
Shichimi Togarashi
Sichuan Peppercorn
Silphium
Spice Routes
Spikenard
Star Anise
Sumac
Sustainable Spices Initiative
Tabasco Sauce
Tagine
Tamarind
Tasmanian Pepperberry
Tonka Bean
Toso
Turmeric
Vadouvan
Vanilla
Venetian Spice Trade
Wassail
Wattleseed
Yaji
Za'atar
Zanthoxylum piperitum (Japanese Pepper)
Zanzibar
Zedoary
Zhug
Index
About the Author
Product details
| Published | Oct 16 2025 |
|---|---|
| Format | Ebook (Epub & Mobi) |
| Edition | 1st |
| Pages | 376 |
| ISBN | 9798765114841 |
| Imprint | Bloomsbury Academic |
| Publisher | Bloomsbury Publishing |
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