Spice/en: Difference between revisions

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Spices were among the most demanded and expensive products available in Europe in the [[Wikipedia:Middle Ages|Middle Ages]], the most common being [[black pepper]], [[cinnamon]] (and the cheaper alternative [[Cinnamomum aromaticum|cassia]]), [[cumin]], [[nutmeg]], [[ginger]] and [[cloves]]. Given medieval medicine's main theory of [[Wikipedia:humorism|humorism]], spices and herbs were indispensable to balance "humors" in food, a daily basis for good health at a time of recurrent [[Wikipedia:pandemic|pandemic]]s. In addition to being desired by those using [[Medieval medicine of Western Europe|medieval medicine]], the European elite also craved spices in the Middle Ages, believing spices to be from and a connection to "paradise". An example of the European aristocracy's demand for spice comes from the [[Wikipedia:King of Aragon|King of Aragon]], who invested substantial resources into bringing back spices to [[Wikipedia:Spain|Spain]] in the 12th century. He was specifically looking for spices to put in [[Wikipedia:wine|wine]], and was not alone among [[:en:European Monarchs|European monarchs]] at the time to have such a desire for spice.

Spices were all imported from plantations in Asia and Africa, which made them expensive. From the 8th until the 15th century, the [[Wikipedia:Republic of Venice|Republic of Venice]] held a monopoly on spice trade with the Middle East, using this position to dominate the neighboring Italian [[Wikipedia:maritime republics|maritime republics]] and city-states. The trade made the region rich. It has been estimated that around 1,000 tons of pepper and 1,000 tons of the other common spices were imported into Western Europe each year during the [[Wikipedia:Late Middle Ages|Late Middle Ages]]. The value of these goods was the equivalent of a yearly supply of grain for 1.5 million people. The most exclusive was [[saffron]], used as much for its vivid yellow-red color as for its flavor. Spices that have now fallen into obscurity in European cuisine include [[~~:en:~~Aframomum melegueta|grains of paradise]], a relative of [[cardamom]] which mostly replaced pepper in late medieval north French cooking, [[long pepper]], [[nutmeg|mace]], [[spikenard]], [[galangal]] and [[cubeb]].

Spices were all imported from plantations in Asia and Africa, which made them expensive. From the 8th until the 15th century, the [[Wikipedia:Republic of Venice|Republic of Venice]] held a monopoly on spice trade with the Middle East, using this position to dominate the neighboring Italian [[Wikipedia:maritime republics|maritime republics]] and city-states. The trade made the region rich. It has been estimated that around 1,000 tons of pepper and 1,000 tons of the other common spices were imported into Western Europe each year during the [[Wikipedia:Late Middle Ages|Late Middle Ages]]. The value of these goods was the equivalent of a yearly supply of grain for 1.5 million people. The most exclusive was [[saffron]], used as much for its vivid yellow-red color as for its flavor. Spices that have now fallen into obscurity in European cuisine include [[Aframomum melegueta|grains of paradise]], a relative of [[cardamom]] which mostly replaced pepper in late medieval north French cooking, [[long pepper]], [[nutmeg|mace]], [[spikenard]], [[galangal]] and [[cubeb]].

===Early modern period===

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| — || ''[[Wikipedia:World|World]]'' || 1,995,523 || 2,063,472

|-

|colspan=4 | ''Source: [[Wikipedia:FAO|UN Food & Agriculture Organization]]''

|}

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==See also==

* {{annotated link|List of Indian spices}}

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~~{{二次利用|date=10 December 2022, at 15~~:~~10}}~~

[[Category:Herbs and Spices]]

[[Category:Spices| ]]

[[Category:Plant products]]

@@ Line 41: / Line 41: @@
 Spices were among the most demanded and expensive products available in Europe in the [[Wikipedia:Middle Ages|Middle Ages]], the most common being [[black pepper]], [[cinnamon]] (and the cheaper alternative [[Cinnamomum aromaticum|cassia]]), [[cumin]], [[nutmeg]], [[ginger]] and [[cloves]]. Given medieval medicine's main theory of [[Wikipedia:humorism|humorism]], spices and herbs were indispensable to balance "humors" in food, a daily basis for good health at a time of recurrent [[Wikipedia:pandemic|pandemic]]s. In addition to being desired by those using [[Medieval medicine of Western Europe|medieval medicine]], the European elite also craved spices in the Middle Ages, believing spices to be from and a connection to "paradise". An example of the European aristocracy's demand for spice comes from the [[Wikipedia:King of Aragon|King of Aragon]], who invested substantial resources into bringing back spices to [[Wikipedia:Spain|Spain]] in the 12th century. He was specifically looking for spices to put in [[Wikipedia:wine|wine]], and was not alone among [[:en:European Monarchs|European monarchs]] at the time to have such a desire for spice.
-Spices were all imported from plantations in Asia and Africa, which made them expensive. From the 8th until the 15th century, the [[Wikipedia:Republic of Venice|Republic of Venice]] held a monopoly on spice trade with the Middle East, using this position to dominate the neighboring Italian [[Wikipedia:maritime republics|maritime republics]] and city-states. The trade made the region rich. It has been estimated that around 1,000&nbsp;tons of pepper and 1,000&nbsp;tons of the other common spices were imported into Western Europe each year during the [[Wikipedia:Late Middle Ages|Late Middle Ages]]. The value of these goods was the equivalent of a yearly supply of grain for 1.5 million people. The most exclusive was [[saffron]], used as much for its vivid yellow-red color as for its flavor. Spices that have now fallen into obscurity in European cuisine include [[:en:Aframomum melegueta|grains of paradise]], a relative of [[cardamom]] which mostly replaced pepper in late medieval north French cooking, [[long pepper]], [[nutmeg|mace]], [[spikenard]], [[galangal]] and [[cubeb]].
+Spices were all imported from plantations in Asia and Africa, which made them expensive. From the 8th until the 15th century, the [[Wikipedia:Republic of Venice|Republic of Venice]] held a monopoly on spice trade with the Middle East, using this position to dominate the neighboring Italian [[Wikipedia:maritime republics|maritime republics]] and city-states. The trade made the region rich. It has been estimated that around 1,000&nbsp;tons of pepper and 1,000&nbsp;tons of the other common spices were imported into Western Europe each year during the [[Wikipedia:Late Middle Ages|Late Middle Ages]]. The value of these goods was the equivalent of a yearly supply of grain for 1.5 million people. The most exclusive was [[saffron]], used as much for its vivid yellow-red color as for its flavor. Spices that have now fallen into obscurity in European cuisine include [[Aframomum melegueta|grains of paradise]], a relative of [[cardamom]] which mostly replaced pepper in late medieval north French cooking, [[long pepper]], [[nutmeg|mace]], [[spikenard]], [[galangal]] and [[cubeb]].
 ===Early modern period===
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 | — || ''[[Wikipedia:World|World]]'' || 1,995,523 || 2,063,472
 |-
-|colspan=4 | ''Source: [[Wikipedia:FAO|UN Food & Agriculture Organization|FAO|UN Food & Agriculture Organization]]''
+|colspan=4 | ''Source: [[Wikipedia:FAO|UN Food & Agriculture Organization]]''
 |}
 {{Clear}}
@@ Line 182: / Line 182: @@
 ==See also==
-{{portal|Food|Medicine}}
+{{portal|Herbs and Spices|Medicine}}
 <!-- Please keep entries in alphabetical order & add a short description [[WP:SEEALSO]] -->
 * {{annotated link|List of Indian spices}}
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 {{Herbs & spices}}
-{{Non-timber forest products}}
+{{二次利用|date=10 December 2022, at 15:10}}
-{{二次利用|date=10 December 2022, at 15:10}}
+[[Category:Herbs and Spices]]
 [[Category:Spices| ]]
 [[Category:Plant products]]