Spices and herbs were introduced from the Eastern lands by the crusaders coming back from their journey to
Commerce changed to include different products, including spices from Egypt , Syria , Iraq India , Persia and the Mediterranean .
The spices were then carried across the Mediterranean to the Italian seaports to the major towns and cities of Europe .
Here is a list of the most important spices taken from the East:
Black pepper – from Asia and later Africa; Cinnamon – from tropical barks; Cloves and Nutmeg – from the Moluccas, or Indonesia; Ginger – or ‘Grains of Paradise’, used instead of black pepper; Saffron – used to colour foods; Cardamon – from India and Sri Lanka; Coriander and Cumin – similar to the parsley; Garlic – from Rome; Turmeric – yellow-orange root, related to ginger; Mace – from the nutmeg seed; Anise – seeds and leaves are used to spice a variety of dishes; Caraway – or Persian cumin, dried seeds from a herb; Mustard – from seeds or ground.