This preview shows pages 1–2. Sign up to view the full content.
This preview has intentionally blurred sections. Sign up to view the full version.View Full Document
Unformatted text preview: Herbs, Spices and Perfumes Characteristics • Plants used as herbs, spices or perfumes contain essential (volatile) oils • Diffuse into air, humans can taste/smell them • Function in plants is unclear Herbs are the leafy portions of plants. They can be used fresh or dry. Spices are the non-leafy portion of plants which can only be used dry. Historical uses of herbs and spices • Food preservation • Cover-up the taste/odor of rotting food • Treat ailments o Calm upset stomach • Add interest to meals • Religious ceremonies History • Early exploration driven by spice trade • Many spices only grew in certain regions • Much demand for them—black pepper, cloves o Black pepper and cloves were very important and expensive Columbus was trying to find an alternative route to India. Previous routes were overland or around Africa. The problem with sailing around Africa was that the cape which ships has to sail through was treacherous. Also, the trip took too long. The New World introduced the world to new spices such as red treacherous....
View Full Document
This note was uploaded on 04/17/2008 for the course BIO_SCI 114 taught by Professor Russin during the Winter '08 term at Northwestern.
- Winter '08