I am lecturing tomorrow on the contributions of ‘spice’ over the ages to our culinary world. The attendees will not be culinary experts, except those who come by it naturally; they are college students. Yes, they will be fed.
Although spices have had an important place in collective history, many spices have virtually been forgotten in the last century. Few remember the uses of fenugreek, cardamon or mace. This is possibly why that all of my favorite cookbooks are well over 100 years old! However, with a renewed interest by both the professional and the skilled amateur has brought the use of spices back to the forefront.
History tells us that spices were often used as a preservative and anyone making corned beef or pastrami knows that to be true! It is impressive that someone could throw meat (often brisket) into a container covered with liquid and spices to ‘cure’ the meat over a couple of months, cook and consume the meal and suffer no ill affects, hopefully.
According to a recent study, oregano, garlic, allspice and oregano were 100% effective against a host of bacterial species they were tested against! In addition, thyme, cinnamon, tarragon, cumin, cloves, lemon grass, bay leaf, capsicums (hot peppers), and rosemary all inhibited more than 75% of the bacteria they were tested against. If you enjoy sushi, as you might imagine having Wasabi and ginger placed along with your meal has more meaning than just being a tasty flavoring!
Also spices are most often used in the hotter climates with Ethiopia,Kenya, Greece, India, Indonesia, Iran, Malaysia, Morocco, Nigeria and Thailand being the biggest consumers! (Of course , it helps that the production is done right next door or locally!)
Today, people making changes toward a healthy diet are finding that spices not only add the little bit of zing they want to their meal, but are low in calories and high in anti-oxidants.
Here are a few sites for further reading:
