In our cooking or baking we might use the spices of nutmeg, mace, cloves or ginger. Spices are aromatic seasonings found in the bark, buds, fruit, roots or stems of various trees and plants. These may seem common enough to us, but they have had much history including the root of various wars.
Tropical evergreen trees were grown on islands known as the Spice Islands. These islands lay in the eastern part of Indonesia. Intense control, plus secrecy of locations, was held over the trade and sale of these products by the Arabians, Venetian and Indian tradesmen for many centuries.
Nutmeg (Myristica fragrans) trees produce pale yellow fragrant flowers in the spring. These become one-inch long, egg shaped, hard seeds. When the nut is split, the nutmeg is exposed, along with a membrane-like substance. The membrane is dried, ground, and is known as mace.
As early sea explorations were being done, the Portuguese explorer Vasco de Gama sailed around the Cape of Good Hope in 1497. He discovered the source of the spice trees growing on the many islands, later known as the Spice Islands. Later, in the 1600s, the area was controlled by the Dutch East India Company. They in turn destroyed many of the trees in order to completely control the production of the spices. A battle known as the Amboina Massacre occurred when England tried to develop a rival trading station.
Nutmeg was also used by Chinese doctors for many physical occurrences. The Chinese also used cloves, found in the same areas as nutmeg.
Cloves (Syzyglum aromaticum) is also a tropical evergreen tree that will produce up to 75 pounds of dried, reddish brown flower buds. The trees on the islands were among those also destroyed by the Dutch in the 17th century to maintain higher prices with the scarcity.
In the late 18th century cloves were smuggled out of the Spice Islands and planted in the Indian Ocean area by the French. Later this broke the Dutch monopoly.
Another popular spice we use in baking is ginger (Zingiber offcinale). Ginger is a knotty, rhizome root that also originated in the East Indies. Before using, it was washed, boiled, and peeled. The roots were ground. Its early use was well known for flavoring foods in the Mediterranean areas. A ginger syrup was made by marinating the root in honey.
The fall of the Roman Empire left farmers who raised ginger impoverished. The roots did not regain their popularity until after the birth of a new religion – Islam. This came after the death of the Prophet Mohamed in 632. The religion began spreading under the rise of Mohamed’s father-in-law. It spread throughout the Middle East, Spain, the Balkans, Central Asia, East India and North Africa.
Trade routes opened and ginger root was among other items, including African slaves, shipped to Europe. It became important as a medicinal and culinary item. King Henry VI of England suggested ginger be used medicinally to counter a plague. Gingerbread men were given to the courtiers of Queen Elizabeth I.
As the holiday baking season is coming near, let us think about and give thanks for the blessings of herbs and spices available to us that contribute to make our food tasty. They are not used today as in many years past to cover the smell and taste of bad foods. Their flavors enhance foods and may be found whole, ground, or pieces.
Something to think about: “Ounce for ounce, herbs and spices have more antioxidants than any other food group.” Michael Greger
CINNAMON SUGARED NUTS
1 large egg white, beaten
2 cups pecan halves, unblanched whole almonds or walnut halves
1/4 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Mix the egg white and pecan halves in a medium sized bowl until the pecans are coated and sticky. In a separate bowl, mix the remaining ingredients; sprinkle over the pecans. Stir until completely covered. Spread on an ungreased 10.5x15.5x1-inch jelly roll pan. Bake uncovered at 300F. for 30 minutes, or until toasted. Cool and serve warm.
CUMIN MARINADE FOR CHICKEN OR PORK
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup ground cumin
3 Tablespoons ground ginger
3 garlic cloves, minced
Juice of 4 limes
Combine all ingredients. Place marinade and meat in a plastic bag to cover meat. Marinate overnight, or at least 4 hours. Drain and discard marinade. Cook or bake meat.
CRANBERRY APPLE COMPOTE
7 cups peeled, cored and diced apples
3 cups cranberry juice
1 cup dried cranberries
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon brown sugar
1 teaspoon vanilla
Place all ingredients in a heavy sauce pan. Bring to a boil. Reduce heat and simmer until apples are tender and cranberries are plump. Serve with pork, chicken, or salmon.
