The history of the “Spice Trade,” much like that of its overland counterpart, the “Silk Road,” has long been imbued with an aura of romance. It has evoked fantasies of dhows, junks, and East Indiamen plying monsoon seas, tropical islands with swaying palms and coastal forts, swaggering pirates, and ports brimming with fragrant exotica—the maritime versions of camel caravans crossing deserts, menacing bandits, distant cities graced with minarets and pagodas, and merchants haggling for silks in bazaars. In the case of the spice trade, these exotic images are haunted at times by less agreeable visions of unbridled princely and corporate greed, ruthless exploitation, and emerging colonial empires. Beyond fantasy, these visions of the spice trade have their roots in very real and complex historical phenomena, whose importance to Southeast Asia’s economic, political, and cultural history, and indeed to global history, are difficult to overstate. Until their gradual early modern diffusion to other regions of the planet, the trees which produced Southeast Asia’s most coveted spices and aromatics, especially the cloves, nutmeg, mace, and white sandalwood of eastern Indonesia, were largely confined to the unique tropical ecoregions in which they had evolved, and were effectively unavailable anywhere else. This fact, combined with their unique and powerful aromas and flavors, ensured that Southeast Asia would remain a nexus of the spice trade for the better part of two millennia. Following their discovery and cultivation by Indigenous peoples, Southeast Asian spices and aromatics began to circulate in the trade networks of the Indo-Malay archipelago in pre- and protohistoric times. By the 4th and 5th centuries ce, seafaring merchants were regularly carrying them to emporia across the Indian Ocean and western Pacific Rim, and they became coveted luxuries in India, China, West Asia, the Mediterranean, and northern Europe. By the 14th century, peoples across much of the Eastern Hemisphere had become regular and avid consumers of Southeast Asian spices and aromatics. Their popularity in India, West Asia, and China was a major factor in the development of permanent commercial ties between the three regions, which in turn helped to facilitate the diffusion of Hinduism, Buddhism, and subsequently Islam to Southeast Asia. Conversely, the relatively peripheral position of Europe in the lucrative Southeast Asian spice trade was a major factor in prompting the Iberian maritime voyages of exploration beginning in the 15th century. Between the 16th and 18th centuries, a range of European and Indigenous polities engaged in a complex and often violent series of struggles for control of the spice trade. Portuguese, Spanish, Dutch, and English armed trading expeditions lay the groundwork for their respective colonial empires in Southeast Asia, while regional peoples and polities adopted and adapted elements of European technology, culture, and in some regions, Catholic and Protestant Christianity. Over time, changing tastes in Europe and the transplantation of nutmeg, cloves, and white sandalwood to the Caribbean, East Africa, and India, respectively, diminished the relative importance of the traditional Southeast Asian spice trade, while new aromatic crops introduced from elsewhere, such as black pepper and later coffee, became increasingly important to the region.