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Commodity: Spices

Spices

Years: 765BCE - 2115

A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavoring, and sometimes as a preservative by killing or preventing the growth of harmful bacteria.

Many of these substances are also used for other purposes, such as medicine, religious rituals, cosmetics, perfumery or eating as vegetables.

For example, turmeric is also used as a preservative; licorice as a medicine; garlic as a vegetable.

In some cases they are referred to by different terms.

Many spices have antimicrobial properties, which may explain why spices are more commonly used in warmer climates, which have more infectious disease, and why the use of spices is especially prominent among consumers of meat, which is particularly susceptible to spoiling.

Certain spices may also be used in medicine, in religious ritual, in cosmetics or in perfume production.

The spice trade develops throughout the Middle East in around 2000 BCE with cinnamon, Indonesian cinnamon and pepper.

Salt, a very common seasoning., is often mistakenly considered to be a spice because of its granular form.

It is in fact a mineral product.

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