Spice

Well Known		Eventually Known
Anise Balm Bay Borage Capers Caraway Cardamom Carob Cassia Chervil Chives Cinnamon Cloves Coriander Cubeb Cumin Fennel Fenugreek Galangal Garlic Ginger Grains of Paradise	Horseradish Lovage Juniper Berries Liquorice Mastic Mint Mustard Myrtle Nigella Nutmeg/Mace Parsley Pepper Rosemary Rue Sage Saffron Salad Burnet Savory Tansy Turmeric Woodruff Yarrow	Allspice/Pimento arrived in the old world after Columbus' explorations Basil didn't get through Europe until after 1500 Dill didn't get popular until 1600 Vanilla arrived in the old world after Columbus' explorations Peppers Were adapted into Spanish cooking after 1500 and more or less remained there. Coffee Cultivated and used to the East somewhat unknown to Europe Mahlab Known only to the Greeks and Middle East Oregano/Marjoram Known only to the Mediterranean

Sources

Dickson, Margaret (1971) Travels in Time: Eating and Drinking Banks and Co, Edinburgh, ISBN 0 71587 0896 1 (for children only)
Dickie, John (2007) Delizia! The epic history of Italians and their food Hodder & Stoughton, London ISBN 978 0 340 89641 9
Norman, Jill (1990) The Complete Book of Spices RD Press, Sydney, ISBN 0 86438
Rogers, Jo (1990) What Food Is That? Weldon Books, Sydney, ISBN 1 86302 091 8
Soyer, Alexis, (1977) The Pantropheon or A history of food and its preparation in ancient times Paddington Press, London, ISBN 0 448 22976 5
Toussaint-Samat, Maguelonne (trans Anthea Bell), History of Food, ISBN 0-631-19497-5
Usherwood, Stephen (1972) Food, Drink and History David & Charles, Newton Abbot, ISBN 0 7153 5657
Watson, A. M. (1983) Agricultural Innovation in the Early Islamic World: The diffusion of crops and farming techniques 700-1100 Cambridge University Press, Cambridge.