The use of spices is a tradition as old as that of cooking itself. The first sources for the systematic use of spice plants come from ancient Egypt and date from the period around 4000 BC.

The Arabs, who had a flourishing trade in spices as early as 1000 BC, dominated Europe's spice trade right into the Middle Ages. Spices were particularly valuable as they had to be transported across difficult terrain to Europe by caravan. They were rarities that very few people could afford.

• Ginger
• Coriander
• Nutmeg
• Vanilla

Incidentally, spices were also a major incentive for the discovery of the world's continents. Christopher Columbus and the Portuguese Vasco da Gama set off to discover the New World because they wanted to find the sea route to the Spice Islands, which are also known as the Moluccas. In doing so they had hoped to be able to reap some of the enormous profits to be made in spice trading.

Spices – much more than just seasoning

All spices contain either aromatic, spicy or bitter substances. The interplay between these diverse and different substances is what determines the taste, and ultimately the constitutional effect of spices.

Ginger – healthy and full of aroma

Origin
Ginger appears to originate from southern China. Today it is cultivated throughout tropical and sub-tropical Asia (50% of the world's crop comes from India alone), as well as in parts of Africa, Brazil and Jamaica. Jamaican ginger, with its particularly intensive aroma, is the commonest form of ginger found in Europe.

Use
Fresh ginger typically has the appearance of antlers, and in its dried form is generally sold as a beige-coloured powder. Ginger is an indispensable ingredient in all Asian cuisine and is a part of the standard repertoire in "fusion cookery". America and England are the nations which use ginger most of all. The slightly spicy, tangy taste of fresh ginger lends soups, meats and vegetables an unmistakeable aroma. Ginger is also an important spice for fish and seafood as it neutralises the smell of fish. Fundamentally ginger should always have a solid, smooth appearance. Dried ginger and ginger powder are not a suitable substitute for freshly harvested or marinated ginger.
 
Medicinal benefits
Ginger is one of the healthiest foods of all. The inconspicuous tubers contain a true plethora of active ingredients: Various vitamins and minerals, such as potassium, calcium and iron, as well as an above-average number of essential oils. Ginger tea is ideally suited to internal use. It may be drunk before, during and after a meal. To this end boiling water is poured over fresh pieces of ginger, and the resulting mixture is allowed to brew for five to eight minutes. The pungent essential oils in ginger stimulate the circulation and warm the body from within. This helps to relieve tension and cramp in the gastrointestinal tract.

Coriander – the oldest known spice

Origin
Coriander (Coriandrum sativum L.) originates from southern Europe and the Middle East. It ranks among the oldest known spices in the world.

Use
While fresh coriander is used virtually daily in Mexican, Vietnamese and Thai cuisine, the green leaves of the coriander plant have only recently become a standard fixture in European cookery, where they add an exotic touch to salads, soups, vegetable, fish and meat dishes. Coriander leaves are not to everyone's taste however: While some love the intensive, spicy-bitter aroma and flavour, others turn up their nose at this spice.

Coriander is also used in the beverages industry to aromatise gin, Carthusian liqueur (Chartreuse) and non-alcoholic drinks. The essence of coriander is also used in the manufacture of perfumes, and as an incense it emits a pleasant fragrance.

Medicinal benefits
In naturopathy coriander is used to treat loss of appetite, indigestion with mild cramps in the stomach and intestine, as well as flatulence and a feeling of fullness. The constitutional properties of coriander come from the essential oils, which are to be found in both the leaves and the fruit of the plant. Furthermore, coriander also has an antibacterial and fungicidal effect.

Nutmeg – Aromatic, resinous, and with a warm taste

Origin
The nutmeg tree is a native of the Banda-Islands, a tiny archipelago in eastern Indonesia (Moluccas). Today the main producer countries are Indonesia and Grenada.
 
Use
The nutmeg is the seed of the fruit of the nutmeg tree, which looks like a cross between a pear tree and an apricot tree. When the ripe fruit falls from the tree, the flesh of the fruit and the mace are removed. The seeds are then stored in drying houses for a period of four to eight weeks. The husk is then broken open. The kernels are dipped in lime water to protect them against being attacked by insects. Nutmeg is finely grated and used as a powder to season soups, sauces and vegetables, sausage meats; it is also used when baking and in the manufacture of liqueurs.

Medicinal benefits
Nutmeg helps combat strong pain, such as rheumatism and muscular pain. It is primarily used for medicinal purposes in Asia. The active ingredients are often used in the manufacture of salves and creams. Thanks to their aroma the essential oils have a soothing effect on the nerves and raise the spirits at the same time. Used in incense lamps the aroma of nutmeg stimulates the brain, and is said to enhance the intensity of dreams. Nutmeg helps combat the common cold, has an anti-inflammatory effect, is an antibiotic and an expectorant. This spice can also be used to combat nausea, dizziness, diarrhoea, dysentery and flatulence.

Vanilla – The queen among spices

Origin
Vanilla is the finest tropical spice and the undisputed "queen among spices". Vanilla originates from Mexico. Today the main vanilla-growing areas are Madagascar and Reunion. Small amounts also come from Tahiti.

Use
Vanilla pods are unmistakeable: The flexible, flat, black-brown pods are about 20 cm long.  The pods often look as if they have been fitted with tyres. This effect comes about thanks to the vanillin crystals which form on the surface of the pods. The vanilla plant is a climbing orchid whose liana-like tendrils climb up trees and stakes. It takes a full four years before a vanilla plant first bears fruit. The – as yet green – vanilla pods are harvested shortly before they ripen and burst open. They are then processed very quickly as otherwise the vanilla pods moulder. The harvested pods are dipped in boiling water, wrapped in cloths and laid out to dry in the tropical sun. This fermentation brings about the brown-black colour, and at the same time the pods develop the uniquely delicious aroma and taste, which are primarily due to the presence of vanillin.

In the meantime vanillin may also be produced synthetically. A discovery which sent the price of real vanilla tumbling – to the delight of all those who like to cook with vanilla. Vanillin, however, is only one of the active ingredients found in real vanilla. Its unique taste is created by the presence of other aroma components. For this reason, there is no substitute for real vanilla.

Medicinal benefits
While vanilla is a wonderful spice, it would seem to have no medicinal benefits of which we are aware – although in ancient times it was claimed that vanilla was beneficial. In all events its strong aroma means that it has a soothing effect if a person is annoyed or frustrated.