If you would like to learn about the history of spices, here are a couple of links of interest.
India is not the only country that supplies herbs and spices to Europe and the USA; however, these days, it is a major exporter. The spices which were introduced to the West by way of India include, but are not limited to, cardamom, cassia, ginger, tamarind, curry, and turmeric.
Cardamon is referred to as the "queen of spices".
Do you know which spice is called the “king of spices”? Saffron!
(Although some say it's black pepper. Not me! I'm in the saffron camp.)
The origins of saffron may be disputed. (History of Saffron.) But not its flavor, health benefits, or its recognition as the most valuable spice in the world.
Were I to recommend four (4) spices to turn my mundane everyday meals into extraordinary-everyday dining experiences, it would be:
(1) Saffron - Little-known fact: Saffron was once used as an ancient antidepressant and battlefield medicine.
In ancient Persia, saffron was brewed into teas to lift mood and courage before battles.
Cleopatra reportedly bathed in saffron-infused water before romantic encounters, believing it heightened pleasure and skin glow.
During the Black Death, saffron was so valuable that shipments were guarded by armed escorts, and “saffron pirates” existed.
Medieval Europeans believed saffron could ward off evil spirits; hanging it in doorways was thought to protect households.
A single pound of saffron requires about 75,000 flowers, all hand-harvested—one reason adulteration scandals were common.
(2) Cardamom - Little-known fact: Cardamom was once chewed as ancient mouthwash and breath magic.
In ancient India and Egypt, cardamom pods were chewed after meals to clean teeth and sweeten breath—a practice that still survives in parts of South Asia.
Norse traders brought cardamom to Scandinavia over 1,000 years ago; it became so embedded that Sweden consumes more cardamom per capita than India.
In Ayurveda, cardamom is considered a “sattvic” spice, believed to clarify the mind and promote spiritual balance.
Some Middle Eastern coffee rituals insist that cardamom must be added before serving—adding it later is considered disrespectful.
Ancient Arabic poetry linked cardamom’s aroma to divine speech and wisdom.
(3) Curry - Little-known fact: “Curry” as a spice blend is largely a colonial invention.
There is no single spice called curry—the word comes from the Tamil “kari,” meaning sauce or relish.
British colonizers in India created standardized “curry powder” to recreate Indian flavors back home, simplifying complex regional blends.
Traditional Indian cooking uses freshly ground masalas, often changing daily or per dish—fixed curry blends were uncommon.
In Japan, curry became so popular via the British navy that it evolved into Japanese curry, now considered comfort food.
In 18th-century England, curry powder was marketed as an exotic digestive aid, not just a flavoring.
(4) Turmeric - Little-known fact: Turmeric was once sacred body paint, not just a spice.
In ancient India, turmeric was used to paint brides and grooms, symbolizing purity, fertility, and protection.
Hindu mythology associates turmeric with solar energy and prosperity; it’s still tied to sacred threads and marriage rituals.
Before synthetic dyes, turmeric was widely used to dye robes, but it fades in sunlight—symbolizing impermanence.
Marco Polo wrote that turmeric resembled saffron so closely that Europeans initially thought it was a cheaper fraud.
In Southeast Asia, turmeric was rubbed on skin to ward off malevolent spirits during travel.
🌿 If I were thinking of a gourmet food gift for an aspiring chef or a friend or relative who wants to improve their cooking skills, it would be one or more of these delightful spices.
Related Links of Interest:
♦ Cardamom-And-Coriander-And-Turmeric Recipes
♦ 15 Recipes that Prove Cardamom Makes Everything Taste Better Recipe
♦ 20 Tasty Turmeric Recipes - Easy Ways to Cook with Turmeric
♦ Spice Spotlight: Cinnamon
(Source: Previously published on Webnuggetz)
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