Comparative Civilizations Review Volume 60 Number 60 Spring 2009 Article 8 4-1-2009 Plants and Human Civilization: Indian Spices Sushila Narsimhan University of Delhi, Delhi, India,
[email protected] Follow this and additional works at: https://scholarsarchive.byu.edu/ccr Recommended Citation Narsimhan, Sushila (2009) "Plants and Human Civilization: Indian Spices," Comparative Civilizations Review: Vol. 60 : No. 60 , Article 8. Available at: https://scholarsarchive.byu.edu/ccr/vol60/iss60/8 This Article is brought to you for free and open access by the Journals at BYU ScholarsArchive. It has been accepted for inclusion in Comparative Civilizations Review by an authorized editor of BYU ScholarsArchive. For more information, please contact
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[email protected]. Narsimhan: Plants and Human Civilization: Indian Spices 120 Comparative Civilizations Review No. 60 Plants and Human Civilization: Indian Spices Sushila Narsimhan Professor of Japanese History Department of East Asian Studies University of Delhi, Delhi - 110007, India
[email protected] There is hardly any consumerism that can match the frantic quest for spices that has existed for more than 2,000 years. The lure of spices began with the dawn of civilization; since antiquity, India has been the largest producer, consumer, and exporter of spices. When there were no refrigerators, spices were used to prolong the freshness of the cooked food, mask the unpleasant smell of decaying meat, and add taste and flavor to bland dishes. Later, as knowledge about their medicinal and other values unfolded, they became an important part of everyday life, food, health, and moods. Scarcity of aromatic and pungent spices in European lands made them as precious as gold, driving merchants and adventurers across the globe in search of the spice-producing regions.