Summary

Spices are defined in culinary terms as plant products such as roots, bark, stems, seeds, and other parts, usually dried, which have been historically important in recipes around the world and in global trade. Because they traveled great distances and went through the hands of many different merchants, they were often extremely expensive and a perfect marker of status in medieval and Renaissance European cooking. They were also considered medicinal and perfect for balancing the humors. Pepper, ginger, and cloves, for example, were categorized as hot because they left a burning sensation on the tongue and presumably in the body as well, so ideal for counteracting cold imbalances. The height of the spice trade into Europe was the late Middle Ages into the 17th century, handled primarily by the Venetians, Portuguese, and then Dutch in turn. Their decline in popularity may be attributed to the advent of classical French haute cuisine, in which it was thought that food should taste of itself and not be adorned with complex exotic flavorings. Because they were imported in greater volume, they also lost their power as a marker of status and were generally relegated to the end of meals, along with sugar, or were used in moderate amounts. The only major spice to remain on the table in the early 21st century is pepper.