Spices

Since antiquity, spices have been among the most expensive and sought-after of ingredients. The most famous spices are native to the tropics—Sri Lanka, the East Indies, and other distant shores—though a few are indigenous to Europe and the Americas. Spices were originally valued in the kitchen for their role in enhancing the keeping qualities and taste of foods. Preserved meat could be overwhelmingly salty and was likely to be tainted after months of winter storage. Humble root vegetables could be camouflaged and improved with the coloring and flavoring of spices.