Spice: Difference between revisions

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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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-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=== <!--T:14-->