Contents

Introduction: The Allure of Spices and Botanical Origin

1 Botanists, Physicians and Geographers: The Pioneers

2 The Early Spice Trade

3 Coriander Family (Apiaceae): Ancient Spices of the Middle East and Mediterranean

4 Black Pepper and the Early Spice Trade: The First Global Commodity

5 The Ginger Family

6 The Age of Discovery, Part 1: Nutmeg, Mace, Cloves and Cinnamon

7 The Age of Discovery, Part 2: Chili and the New World Spices

8 Sugar

9 Diverse Spices

10 Spice Mixes: Medicinal Compounds, Spiritualism and Eroticism

Epilogue: The Influence of Spice on Global Cuisine

Notes

Bibliography

Index