The Importance of Spices
Though it may be hard to credit it today, for at lest three thousand years (and probably much longer) spices have been the driving force behind much of the world's economy (if you don't beleive me, read my article on the spice trade. For much of this time spices were actually much more expensive than gold or silver and salaries could be paid in pepper. By the fifteenth century the effective embargo on the spice trade to Europe imposed by the Ottoman Empire directly cause the European 'Age of Exploration' leading to the discover of the Americas and also led to the later 'Age of Expansion'. Thus were it not for the spice trade world history would be much different from what it is today.
What is a Spice?
Before it's possible to begin a history of the spice trade we need to define what precisely is meant by a spice. In terms of a moderrn definition, a spice obtained from the dried fruiting body of a plant. Thus it can be the whole fruit (as in cubeb pepper or allspice berries or cumin) or it is the kernel or seed of the fruit (as in nutmeg and fenugreek seeds or nigella seeds). In contrast, herbs are the vegetative parts of a plant (the stems and leaves) and include lemongrass (stems), thyme (leaves), oregano (leaves). One exception to this rule is the Methi curry leaves (which are the dried leaves of fenugreek) which is generally considered as a spice.
In addition the roots and bark of plants in their dried form are also considered as spices. Thus turmeric and wasabi are sipces (both derived from roots), as is cinnamon (a bark). This book concentrates on spices (with the exception of kaffir lime leaves). It's companion volume (currently being written) will deal with herbs.
In ancient times a spice seems to have been defined mare as anything that bore a strong aroma. Thus herbs, spices and incense could all come under the label 'spice'. Perhaps the most important aspect of an ancient 'spice' was that it should not be perishable and could be tarnsproted for many months with little loss of pungency. Indeed, it is the concept of 'pungency' and 'hotness' that define the sought-after characteristics of all the classic spices. However, many hot and pungent spices also have a bitter aftertaste — a characteristic which is not in the least desirable. This is why black pepper is the spice par excellence in that it is both pungent and has considerable heat to it but there is no trace of bitterness. Chillies, the other classic spice have considerable heat but no real spice-like pungency; though this can be an advantage in that they add heat to a dish without overly affecting the dish's inherent flavour.
Many other spices in the list given here (apart from the sweet spices used in desserts) represent the quest for food flavourings that are posessed of both pungency and heat. The reason why many of the spices listed are either not widely used outside their native realms or have declined in use is that they are also bitter (such as Sénégal Pepper and Zedoary root).
Using this Guide
To use this guide simply click on the first letter of the spice that you're looking for (above or below). This will take you to a table of all the herbs that begin with that letter where you can chose the herb you want. There are over 50 herbs in his guide so far, including common and rare herbs and herbs used in cuisines from around the world, and you can search by common name and scientific name.
You can also use the search box below to find the spice of your choice. You can use the common name or the scientific name or any text you choose:
Just so you know what to expect, each time you refresh this page you will get a random spice displayed below. This is exactly the same kind of information as displayed on the main spice pages, which you can navigate through using the links above and below:
Sesame Seeds
 /img>
As the seeds of the sesame plant (Sesamum indicum) sesame seeds are a spice. Indeed, they are the oldest spice known from written human records and figure in an Assyrian myth circa 3000 BCE. It is an annual flowering plant in the genus Sesanum (sesame family) growing to just short of 1m tall. The flowers are white to purple, tubular, 3-5 cm long, with a four-lobed mouth. The true native region of this plant is not known, as it was widely naturalized during ancient times; however, it's closest relatives occur in Africa. The name 'sesame' ultimately derives from the Assyrian shamash-shammū (plant oil) by way of Arabic shūmshĕmā (Aramaic) which gives us the Latin sesamum.
Sesame plants are primarily cultivated for their oil-rich seeds which have a rich nutty flavour. These are commonly added to breads and can also be made into the paste, tahini which is a main component of humus. In India, sections of the Middle East and East Asia, popular treats are made from sesame mixed with honey or syrup and roasted. Indeed, sesame oil was the preferred cooking medium in India before the advent of groundnut oil. Sesame flavour (through oil and seeds [roasted and plain]) is also very popular in Korean cuisine, used to marinate meat and vegetables. The leaves of the sesame plant are also used in Korean cuisine as a type of wrap, eaten with meat and other vegetables. Sesame seeds are also sprinkled onto some sushi style foods. East Asian cuisines, like Chinese cuisine uses sesame seeds and oil in some dishes, such as the dim sum dish, sesame seed balls. In Japanese cookery tempura chefs blend sesame and cottonseed oil for deep frying.
|
Recipes Utilizing Sesame Seeds
Dukkah
Oat and Currant Biscuits
Pork Sparerib Soup
Vegetarian Chow Mein
If you enjoyed this Spice Guide secton of the sebsite then you will be interested in my eBook on Cooking with Spices and Spice Recipes. This eBook is sold on behalf of my One Million People Campaign to help Liberian children forced to flee their homelands due to civil war gain an education. So, not only are you supporting a worthy cause but you're also gaining an invaluable cookery resource for yourself.
| A |
B |
C |
D |
E |
F |
G |
H |
I |
J |
K |
L |
M |
N |
O |
P |
Q |
R |
S |
T |
U |
V |
W |
X |
Y |
Z |
The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:
you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running.
|
Further Reading
1.
List Price: $15.95Amazon.com's Price: $10.85
You Save: $5.10 (32%)Prices subject to change.
2.
Amazon.com's Price: $22.98
Prices subject to change.
3.
List Price: $16.95Amazon.com's Price: $13.22
You Save: $3.73 (22%)Prices subject to change.
4.
List Price: $19.95Amazon.com's Price: $14.96
You Save: $4.99 (25%)Prices subject to change.
5.
Amazon.com's Price: $6.95
Prices subject to change.
6.
List Price: $159.00Amazon.com's Price: $142.34
You Save: $16.66 (10%)Prices subject to change.
If you're looking for a particular recipe, or a recipe using a particular ingredient or set of ingredients, why not try my recipe search facility. You can even use a combination of period and ingredient such as 'Elizabethan Lamb' or 'medieval eggs'.
Not found what you're looking for on this site? Why not try a search on google:
One Million People Campaign
