Write the history
of the spices?
Answers
Answer:
Abundant anecdotal information documents the historical use of herbs and spices for their health benefits (1). Early documentation suggests that hunters and gatherers wrapped meat in the leaves of bushes, accidentally discovering that this process enhanced the taste of the meat, as did certain nuts, seeds, berries, and bark. Over the years, spices and herbs were used for medicinal purposes. Spices and herbs were also used as a way to mask unpleasant tastes and odors of food, and later, to keep food fresh (2). Ancient civilizations did not distinguish between those spices and herbs used for flavoring from those used for medicinal purposes. When leaves, seeds, roots, or gums had a pleasant taste or agreeable odor, it became in demand and gradually became a norm for that culture as a condiment.
Spices were also valuable as items of exchange and trade. For example, the Bible mentions that in 1000 BC, Queen Sheba visited King Solomon in Jerusalem and offered him "120 measures of gold, many spices, and precious stones." (2)
ANCIENT EGYPT
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Historically, culinary spices and herbs have been used as food preservatives and for their health- enhancing properties. Papyri from Ancient Egypt in1555 BC classified coriander, fennel, juniper, cumin, garlic and thyme as health promoting spices (3). Records from that time also note that laborers who constructed the Great Pyramid of Cheops consumed onion and garlic as a means to promote health.
EARLY CHINESE INFLUENCE
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According to ancient myths, Shen Nung likely wrote “Pen Ts’ao Ching” or “The Classic Herbal” around 2700 BC. The early publication mentioned more than a hundred medicinal plants including the spice cassia, which is similar to cinnamon (called “kwei”). A later, more comprehensive Chinese herbal, “Pen Ts’ao Kang Mu” was published in 1596 by Li Shih Chen. Other historical evidence suggested that cassia was an important spice in south China when the province "Kweilin," meaning "Cassia Forest," was founded around 216 BC.
Early on, nutmeg and cloves from Moluccas were brought to China. Anecdotal evidence suggests that Chinese courtiers in the 3rd century BC carried cloves in their mouths so their breath was sweet when addressing the emperor. During the 5th century, ginger plants were grown in pots and carried on long sea voyages between China and Southeast Asia to provide fresh food and to prevent scurvy.
ANCIENT MESOPOTAMIA
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Ancient cuneiform records noted spice and herb use in Mesopotamia in the fertile Tigris and Euphrates valleys, where many aromatic plants were known. Sumerian clay tablets of medical literature dating from the 3rd millennium BC mention various odoriferous plants, including thyme (5-7) A scroll of cuneiform writing, established by King Ashurbanipal of Assyria (668-633 BC), records a long list of aromatic plants, such as thyme, sesame, cardamom, turmeric, saffron, poppy, garlic, cumin, anise, coriander, silphium, dill, and myrrh. The Ancient Assyrians also used sesame as a vegetable oil.
King Merodach-baladan II (721-710 BC) of Babylonia grew 64 different species of plants in his royal garden. He kept records on how to cultivate many spices and herbs (e.g., cardamom coriander, garlic, thyme, saffron, and turmeric). The magic religion of Babylonia involved an ancient medical god of the moon, who controlled medicinal plants. Potent parts of herbs were not allowed sun exposure and were harvested by moonlight.
Onions, garlic, and shallots became popular condiments in Persia by the 6th century BC. Records from King Cyrus (559-529 BC) noted a wholesale purchase of 395,000 bunches of garlic. Persians also produced essential oils from roses, lilies, coriander, and saffron.
INDIAN ORIGINS
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Spices and herbs (e.g., black pepper, cinnamon, turmeric, cardamom) have been used by Indians for thousands of years for both culinary and health purposes. Spices indigenous to India (e.g. cardamom and turmeric) were cultivated as early as the 8th century BC in the gardens of Babylon (Sinha, 2003; Tapsell, 2006).
Susruta, an ancient surgeon (around 4th century BC) used white mustard and other aromatic plants in bed sheets to ward off malignant spirits. He also applied a poultice from sesame to post operation wounds which may have acted as an antiseptic.
Medical writings of Charaka (1st century) and Susruta II (2nd century) referenced spices and herbs. Susruta II also used spices and herbs such as cinnamon, cardamom, ginger, turmeric, and pepper for healing purposes. Spices such as cardamom, ginger, black pepper, cumin, and mustard seed were included in ancient herbal medicines for different types of health benefits. In Ayurvedic medicine, spices such as cloves and cardamom were wrapped in betel-nut leaves and chewed after meals to increase the flow of saliva and aid digestion.
Answer:
Spices and️ herbs (e.g., black pepper, cinnamon, turmeric, cardamom) have been used by Indians for thousands of years for both culinary and health purposes. Spices indigenous to India (e.g. cardamom and turmeric) were cultivated as early as the 8th century BC in the gardens of Babylon