Spices

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see also Herbs

Chili Pepper

Chocolate

Mahlab

Nutmeg

Shop with spices in Morocco
Wikipedia

spice
NOUN:		A substance that imparts taste: condiment, flavor, flavoring, seasoner, seasoning. See TASTE.
ETYMOLOGY:

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Wikipedia:

spice

In the News . . .

Dilrukshi, E.A.C., Nishiyama, Y., Ito, K. et al. Alleviation of acute stress response by black pepper aroma administration. J Physiol Anthropol 43, 3 (2024). https://doi.org/10.1186/s40101-023-00352-1 (02 January 2024)
Why there's no 'Dijon' in Dijon mustard -- BBCNews (17 August 2022)
France's most famous condiment is running out – CNN Business (08 August 2022)
Asafoetida: The smelly spice India loves but never grew -- BBCNews (22 October 2020)
Which Food Influenced Humanity The Most? (27:04) -- Mental Floss (26 August 2020)
The world’s most precious spice is on the verge of disappearing: ‘This Land Is Meant Only for Saffron. Without It, It Means Nothing’ [Saffron; Kashmir -- Eater (13 February 2019)
Meet Saffron, the World's Most Expensive Spice -- Gastropod (15 January 2018)

Weinviertel (producer: Niederreiter), Karmelitermarkt, Vienna, Austria, February 2015

Rosemary and Time: Does This Italian Hamlet Have a Recipe for Long Life? -- The New York Times (19 October 2016)
The ancient condiment that came back from the dead -- BBCTravel (12 October 2017)
Could turmeric really boost your health? -- BBCNews (20 September 2016)
Lost cities #3 – Muziris: Did Black Pepper Cause the Demise of India's Ancient Port? -- Guardian (10 August 2016)
What Indians have done to world cuisine -- BBC News (27 June 2016)
Romans Ate Porridge, Pasta and Bread, Imported Opium Poppy and Had Fleas at a Fort Near Glasgow -- Culture24 (06 June 2016)
Eating curry may help fight off dementia, new study suggests -- The Telegraph (20 May 2016)
The Emirates' elusive tastes -- BBCTravel (25 January 2016)
Philistines introduced sycamore, cumin and opium poppy into Israel during the Iron Age -- Phys.org (28 August 2015)
Garlic -- PBS Food (21 April 2015)
Neanderthal Chefs May Have Spiced Up Menus with Wild Herbs -- New Scientist (15 April 2015)
Why exactly does spicy food burn? -- BBC (20 January 2015)
These 5 crops are still hand-harvested, and it's hard work -- MPR (03 September 2014)
Stone Age Chefs Spiced Up Food Even 6,000 Years Ago -- NPR (22 August 2013)
Archaeologists Uncover First Use of Spices in European Cuisine [garlic mustard seed] -- Science (21 August 2013)
Phytoliths in Pottery Reveal the Use of Spice in European Prehistoric Cuisine [garlic mustard seed] -- PLoS ONE (21 August 2013)
Prehistoric Europeans spiced their cooking -- BBC News (21 August 2013)
Evidence of 3,000-Year-Old Cinnamon Trade Found in Israel -- LiveScience (20 August 2013)
Prehistoric Europeans spiced their cooking -- BBC News (21 August 2013)
Za'atar: A Spice Mix With Biblical Roots And Brain Food Reputation -- NPR (11 June 2013)

MDs warn teens: Skip the cinnamon challenge -- MPRNews (22 April 2013)
Luxury Food and Pampered Pooches in Iron Age Britain -- Past Horizons (25 July 2012)

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Aggarwal, Bharat B. and Debora Yost. Healing Spices: How to Use 50 Everyday and Exotic Spices to Boost Health and Beat Disease .Stirling, 2011.
Caldicott, Chris and Carolyn. The Spice Route: Recipes and Lore. San Francisco, CA: SOMA, 2001.
The Center for Genomic Gastronomy ["The Center for Genomic Gastronomy Is an artist-led think tank that examines the biotechnologies and biodiversity of human food systems"]
Czarra, Fred. Spices: A Global History. London: Reaktion Books, 2009.
Fish sauce used to date Pompeii destruction: Researchers analyzed the town's last batch of the pungent seasoning -- msnbc (29 September 2008)
Gernot Katzer’s Spice Pages
Milton, Giles. Nathaniel's Nutmeg or the True and Incredible Adventures of the Spice Trader Who Changed the Course of History. New York: Farrar Straus and Giroux, 1999.
Hill, Tony. The Contemporary Encyclopedia of Herbs and Spices: Seasons for the Global Kitchen. NY: Wiley, 2004.
Humans Relish Food Spiced with … Fungicide?
-- Peter N. Spotts, Christian Science Monitor (13 August 2008)
Krondl, Michael. The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice. NY: Ballantine, 2007.
Martindale's Nutrition Center Dairy, Meat, Fish, Poultry, Cereals, Fruit, Vegetalbes, Herbs etc.
Milton, Giles. Nathaniel's Nutmeg: Or, the True and Incredible Adventures of the Spice Trader Who Change the Course of History. NY: Penguin, 2000.
Nabhan, Gary Paul. Why Some Like It Hot: Food, Genes, and Cultural Diversity. Washington, DC: Island Press, 2004.
Norman, Jill. Herbs and Spices: The Cooks Reference. NY: DK Publishing, 2007.
Panayi, Panikos. Spicing up Britain: The Multicultural History of British Food. London: Reaktion, 2010.
The science of spiciness -- Rose Eveleth
Sen, Colleen Taylor. Curry: A Global History. London: Reaktion, 2009.
Sherman, P.W. and J. Billing. 1999. Darwinian gastronomy: Why we use spices. BioScience 49 (6): 453-463.
Spices: Time Line -- Vigyan Prasar (VP)
Toussaint-Samat, Maguelonne. A History of Food. Chichester, UK: John Wiley & Sons/Blackwell 2009.
"Variation in sensation and affect: We live in 'different taste worlds'" --Linda Bartoshuk
Fifth Lecture of the Nobel Conference 46 Making Food Good Conference -- Gustavus Adolphus College (5-6 October 2010) (archives are available online at <http://gustavus.edu/events/nobelconference/2010/archive.php>)
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