Region-wise list of spices

Spices –geographical list from different regions.


The ISO list of spices include 112 species that are being used in various countries. The major spices such as black pepper, chili etc are grown in many countries, though their countries of origin might be different. Black pepper, originated in the Western Ghats of South India, but now it is grown in over 26 tropical countries. Chilies are gown in most of the countries round the globe, India being the largest producer and exporter as well as the user of this spice. The native or regional cuisines were once using the spices occurring in their native habitat, but later started growing or importing and using exotic spices due to a variety of reasons. The regional cuisines have been vastly modified by the use of such exotic spices. In fact the impact of spices was most evident in western cooking. Parry (1969) in his book on Spices writes:

“The coming of the highly aromatic and pungent spices of the orient was the greatest boon to the European food and cooking of all times. New methods of preserving food quickly came into existence; dishes took on a fullness of flavour previously unknown; beverages glowed with a redolent tang, and life experienced a new warmth and satisfaction”

Spices are also medicines used from ancient times and the trend continues till day. Spices were most valuable among the folk medicinal plants, in fact spices were valued more as medicinal during the early times and that the use in food became popular probably much later. However the picture has changed later in the history of mankind. Man soon discovered that the addition of pepper, ginger, cardamom or cinnamon made a tremendous difference in quality and taste and that food lasted longer. From a felt need the use of spices must have became popular soon as a means of preserving meat. Sherman and Billing (1999) examined 43 spices in more than 4500 meat based recipes from 36 countries and concluded that spices are used because of their antimicrobial properties. Spices are often used in quantities sufficient to kill microbes and in ways that preserve their microbicidal properties. Sherman and Flaxman (2001) commended “Phytochemicals are legacies of multiple co-evolutionary races between plants and their enemies-parasites, pathogens and herbivores. These chemical cocktails are the plants’ recipes for survival. Man is exploiting these cocktails to enhance the flavour and taste of his foods and to prevent their spoilage and to protect himself from various illnesses”.


Spices in different geographic regions :
Central and Northern Europe
The following plants used as spices are generally believed to be originated in the Central and Northern Europe ( there are difference of opinion about the centre of origin of some of these species ).
• Angelica (Angelica archangelica, Apiaceae)
• Asarabacca (European ginger, Asarum europaeum, Aristolochiaceae)
• Bear's garlic (ramson) (Allium ursinum, Alliaceae )
• Blue Fenugreek (Trigonella caerulea, Fabaceae )
• Borage (Borago officinalis, Boraginaceae )
• Calamus (Sweet flag, Acorus calamus, Acoraceae)
• Caraway (Carum carvi, Apiaceae )
• Celery (Apium graveolen, Apiaceae)
• Chives (Allium schoenoprasum, Alliaceae )
• Cicely (Myrrhis odorata, Apiaceae )
• Elder (Sambucus nigra, Caprifoliaceae)
• Gale (Myrica gale, Myricaceae )
• Garlic mustard (Alliaria petiolata, Brassicaceae)
• Ground ivy (Glechoma hederacea, Lamiaceae)
• Hop (Humulus lupulus, Cannabaceae)
• Horseradish (Armoracia rusticana, Brassicaceae )
• Juniper (Juniperus communis,Cupressaceae Coniferales, )
• Mugwort (Artemisia vulgaris,Asteraceae )
• Southernwood (Artemisia abrotanum, Asteraceae )
• Water cress (Nasturtium officinale,Brassicaceae )
Present European cooking utilizes a greater variety of spices, which have come from other growing countries. Such exotic spices used widely in European cuisines are black pepper, cinnamon, nutmeg, allspice, cardamom etc

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Mediterranean spices