MISCELLANEOUS CONDIMENTS 137 
Spices have been of singular importance in the history of 
the world. In ancient times the spices of the East were 
among the most valued articles of commerce that were 
_ brought to the peoples about the Mediterranean. During 
the Middle Ages cloves, cinnamon, ginger, nutmeg, mace, 
and black pepper were considered to be as fitting presents 
for kings as gold and precious stones. Spices together with 
silk and jewels formed the principal merchandise of the cara- 
vans which at that time served as the chief means of com- 
munication between the nations of Asia and Europe. The 
great desire of European navigators to reach the Spice Islands 
of the East was the motive which led to many of the daring 
voyages of the 15th century, and impelled Columbus to brave 
the Western route that brought him unwittingly to the New 
World. 
53. Savory herbs are such as have aromatic herbage 
which is used, either fresh or dried, to season or to garnish 
food. The most familiar examples are sage (Fig. 132, 133), 
thyme (Fig. 134), spearmint (Fig. 135), summer savory 
(Fig. 136), sweet marjoram (Fig. 137), and parsley (Fig. 138). 
The flavor of each of these herbs depends upon the peculiar 
volatile oil which it contains, although only a very small 
amount of the oil is present. Thus there is but 0.2% in 
spearmint, 0.07% in thyme, and only 0.02% in sage. From 
this fact. one can judge what powerful substances these 
volatile oils must be. 
54. Savory seeds include cardamoms (Fig. 139), and the 
so-called ‘‘seeds” of caraway (Fig. 140), anise (Fig. 141), 
star anise (Fig. 142), coriander (Fig. 143), and celery (Fig. 79). 
Cardamoms are true seeds, while the others mentioned, 
although commonly spoken of as seeds, are in reality seed- 
like fruits. Savory seeds differ from spices in being commonly 
used whole rather than pulverized. They all agree in possess- 
ing a strong aromatic flavor which has led to their use in 
cookery. As with.the savory herbs, their flavor depends 
upon the presence in each of a peculiar volatile oil, anise 
having 1-3%, cardamoms 4-5%, and caraway 6%. 
55. Miscellaneous condiments. Horseradish and capers 
are food-adjuncts which differ so considerably from the others 
