History of Horticulture: Lecture 261Lectures 26Lectures 26–27Spices and HistorySpices: aromatic and pungent products of tropical plants, properties based on essential oils which are oily benzene or terpene derivatives, vaporizing and flammableHerbs: small temperate plants used for aromatic constituentsIncenses: plant substances that release fragrances when burned1.Magical rites and spells2.Purification ceremonies and embalming3.Fragrances and perfumes4.Flavoring and condiments5.Food Preservation6.Curatives, aphrodisiacs, vermafuges7. PoisonsSpices in AntiquityIn the 12thcentury BCEKing Rameses III had a special building constructed near Thebes to store incense for the worship of Amon.Measuring Heaps of Incense
has intentionally blurred sections.
Sign up to view the full version.
History of Horticulture: Lecture 262Grecian priestess making aromatic offeringsPrimitive incense offeringBody eviscerated and filled with aromatics(anise, cumin, sweet marjoram, myrrh, and cassia)Sewn up and placed in sodium solution for 70 daysWrapped in linen and smeared with gumEmbalmingCover of alabaster canopic vase intomb of Tut-Ankh-Amon.Note lipstick and painted eyes.Organs Stored in Canopic Vases