Spices in Europe
The use of spice in Europe began with the Romans, who undertook dangerous two-year voyages to India for pepper, cinnamon, nutmeg, cloves, and ginger.
When the Roman Empire fell, spice use declined in Europe until the Middle Ages, when explorers like Marco Polo re-established trade routes to China, India and Indonesia. Later European conquest of the Americas brought allspice, chilli peppers, vanilla and cocoa to the Old World.
At different times Portugal, Holland, France, Spain, and Britain dominated areas of the global spice trade. By 1780 European demand for spice was so high that The Netherlands and Britain fought a spice war that destroyed the Dutch East India Company.
Mainly used in fish dishes but also goes well with chicken, veal, cheese, cucumber and in salads, sauces and soups.
This mixture can be used everywhere: meatloaf, hamburgers, beef and pork, barbecue, etc.
Roman camomile is a winter hardy evergreen perennial plant. It has more or less the same characteristics as ordinary camomile. The flavour is bitter
Stronger flavour than parsley; is delicious in white sauces and cream sauces. Can be used in almost any dish.
A fascinating flavour in soups, sauces and in game dishes, where the flavour is enhanced. Try adding it to quark or yoghurt.
Chives are delicious in salads and vinaigrettes. They are also delicious on boiled potatoes, in soups, sauces, dressings, with fish, crustaceans...
This mixture will spoil your taste buds. Put it in a mill and grind some on vegetables and meat!