Spices, Seasonings, and Flavors

Abstract

An entire text could be devoted to the history of spices. When caveman placed the first piece of meat over fire, the concept of flavor was created. In ancient times, spices were status symbols in Europe and throughout the Mediterranean for the wealthy who ate them (Uhl, 2000 ). Spices had enormous trade value, not only as flavoring for food, but as medicines, preservatives, and perfumes (Uhl, 2000). As global travel developed, the spice trade expanded, resulting in the exchange and demand for spices not common to particular populations. India, Asia, and China introduced anise, basil, cardamom, cinnamon, clove, garlic, ginger, mace, mustard, nutmeg, onion, tamarind, and turmeric. The Middle East and Mediterranean countries exposed bay leaf, coriander, cumin, dill, fennel, fenugreek, rosemary, sage, sesame, and thyme. North America and the Latin American countries provided allspice, annatto, chile peppers, chocolate, and sassafras. Based on archaeological excavations, chile peppers have been documented in Mexico back to 7000 B.C., ground saffron in Asia to around 3200 B.C., and from the Bible, King Solomon counted spices among the valuables in his treasury (Uhl, 2000). By land or sea, spices were some of the first commodities instrumental in promoting trade from the beginning of time. Blended seasonings first appeared with the centralization of the meat industry at the turn of the twentieth century. Up until the end of World War II, many blended seasonings, primarily for fresh sausage and cures for hams, bellies, picnics, and jowls were peddled by traveling salesmen right to the farm and sold in small quantities to suffice the fall slaughter. As meat plants grew in numbers and old world recipes were passed on, the varieties of blended seasonings began to flourish.