CHAPTER XIV. 



SPICES, CONDIMENTS, AND SEASONING HERBS. 



SPICES OF THE TROPICS: 



[S=SIXHALESE; 7=TAMIt]. 



From remote ages the spices of the tropics have attracted 

 traders from distant lands and formed a lure for adventurous 

 explorers. More especially can this be said of the spices of south- 

 ern Asia, as the cinnamon of Ceylon, nutmegs and cloves of the 

 Moluccas, cardamoms, ginger and pepper of southern India. Some 

 of the ancient cities of Europe are said to have been indebted for 

 a large share of their wealth to the trade in tropical spices during 

 the time of the Romans. Cinnamon, which has long been associated 

 with the "spicy breezes" of Ceylon, was from the earliest times 

 perhaps the most coveted of all spices. It is mentioned in the 

 Songs of Solomon and in the Book of Proverbs ; the Arabians 

 supplied it to the Greeks and Romans, but jealously shrouded in 

 mystery the sources of its origin and the manner of obtaining it. 

 It is supposed that the spice, being first brought from Ceylon to 

 the western coast of India, was carried thence to Arabia and Egypt 

 by African and Arabian traders, finally reaching Europe after a 

 journey of very many months. Cinnamon was for a long period a 

 State monopoly in Ceylon, and its cultivation was not declared free 

 until 1833. At one time, it is said, cinnamon was sold in London 

 for 8 per lb., pepper at 10s. a lb., while other spices commanded 

 similar fabulous prices. As recently as 1880, cardamoms were sold 

 for over 9s. a lb. In 1826 the English import duty alone on pepper 

 was 2s. 6d. a pound, on cinnamon about 3s. a pound, on nutmegs 

 and mace 3s. 6d. a pound each, on cloves 5s. 7^J., while vanilla was 

 taxed to the extent of nearly 17s. per lb. 



DISTRIBUTION OF SPICES 



For a long period the uncultivated or wild trees of the forests 

 furnished the world's supply of spices, which consequently was 

 confined to the natural habitat of spice-yielding plants. The spread 



