1. SPICES
A spice is
a seed, fruit, root, bark,berr
y, bud or vegetable substan
ce primarily used
for flavoring, coloring or pr
eserving food. Spices are
distinguished from herbs,
which are parts
of leafy green plants used
for flavoring or as a garnish.
Many spices
have antimicrobial
properties. A spice may
have other uses,
including medicinal,religiou
s, cosmetics or perfume pro
duction, or as a vegetable.
Spices were among the most
demanded and expensive
products available in Europe in
the Middle Ages, the most
common being black
pepper, cinnamon, cumin, nut
meg, ginger and cloves.
Given medieval medicine's
main theory of humorism,
spices and herbs were
indispensable to balance
"humors" in food, a daily basis
for good health at a time of
recurrent pandemics.
University of Agricultural Science and
Veterinary Medicine
Coordonating teacher:
Mihai Daniel Frumuşelu
Bibliography
Anne Ilburg - Condimente
Wikipedia
