How the Continental Europe sees spices.

History of spices

Reading about the history of trade in spices is as fascinating as reading an exciting book from Robert Ludlum. Spices didn't just make merchants rich across the globe — it established vast empires, revealed entire continents to Europeans and tipped the balance of world power. Pepper, cinnamon, cloves and nutmeg, was such a hot commodity five centuries ago that it drove Europeans to sail across vast oceans searching for new routes to the spice-rich Orient. In those times, a pound of nutmeg in Europe cost seven fattened oxen and was a more valuable commodity than gold.

Spices and Europe

If the modern age has a definitive beginning, it was sparked by the spice trade, some historians have argued. For better and for worse, the world's first crack at globalization had begun, all in the pursuit of a more flavorful dinner. Trade was also a boon for human interaction, bringing cross-cultural contact to a whole new level. This interaction is still going on and spices where and still are an important luxury good for the citizens of Europe.

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Diversity of Europe

Continental Europe is the residence of the European Union with its pillar system, including foreign and home affairs alongside the European Community. In its diversity, it looks a bit like India with multiple states and multiple differences. Europe has always been diverse, and it is becoming more so. With the forming of the European Union, there is a disparity in the size, wealth and political system of member states, but all have equal rights. The interest and use of spices in the member states vary. To give you an idea about the differences, I will compare the sort of spices that four member states of Europe: Belgium, Netherlands, Germany and French are using in their kitchen.

Spices and Belgium

Current day Belgian cuisine still has its roots firmly planted in homely Medieval cookery. Spices, mustard, vinegars and beer are still widely used in savoury and sweet recipes, and while there is a definite French touch to many recipes, the dishes are more substantial comfort foods. Fresh herbs are also still extensively used, in particularly chervil, tarragon, thyme, parsley, and chives.

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Spices and the Netherlands

The Dutch are importing a wide variety of spices for their intercontinental cooking and trading purposes. Although the typical Dutch cuisine is very sober in the use of spices, the intercontinental cuisine embraces richly a huge range of herbal spices. The following spices are imported: anise, basil, bay leaves, caraway, celery, chives, chervil, cinnamon, cloves, coriander, cumin, dill, fennel, garlic, ginger, juniper berries, lovage, mace, marjoram, mustard seeds, nutmeg, onion, oregano, paprika, parsley, pepper, rosemary, saffron, sage, tarragon, thyme and vanilla.

Spices and Germany

Foods in Germany are rarely spicy or heavily seasoned. Likewise, garlic does not play much of a roll in traditional German cooking, although the more

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modern recipes are beginning to use it. The following herbs and spices are commonly used in German cuisine: acorus calamus, bay leaves, birch leaves borage, caraway seeds, chives, dill, horse radish, juniper berries, marjoram, parsley, snakeroot, star anise, thyme and white pepper.

Spices and French

From Escoffier to modern day, French cuisine rules supreme in high caliber restaurants worldwide. Georges Auguste Escoffier (1846 –1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets and was one of the most important leaders in the development of modern French cuisine. In Europe, French has undoubtedly the most refined kitchen. French haute cuisine ranges from simple and elegant to complex and refined, but good seasonings are always important. The spices used in their recipes are: bay leaves, thyme, Tellicherry peppercorns,

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cinnamon, vanilla, cayenne pepper, saffron, fennel, herbs de Provence, chervil, parsley, chives, tarragon, horse radish, birch leaves, acorus calamus, marjoram, onions, garlic, cacao, snakeroot nutmeg, basil, ginger, coriander, mustard seeds, cumin, cardamom, star anise, lavender and rosemary.

The European Spice Association

To look for the proper use and safety of herbs in Europe The European Spice Association, ESA was founded. ESA is the umbrella organization of the European spice industry. Members of ESA are the national federations of the spice industry in the member countries of the European Union, Switzerland and Turkey. ESA represent the interests of its members and departments of the European Union, as well as international institutions and organizations.Dutch Spice Trade Association

The Sustainable Spices Initiative (SSI)

The Sustainable Spices Initiative (SSI) is a Dutch organization operating on an international basis that brings together leading international companies and NGOs aiming to sustainably transform the mainstream spices sector, by

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that securing future sourcing and boosting economic growth in producing countries. It is a young player in this field but a very important player.

SSI is a sector-wide consortium, founded by four leading players in the Dutch spices market – Euroma, Intertaste, Verstegen and Unispices. IDH - The Sustainable Trade Initiative pioneered in the formation of this initiative were also partners such as McCormick, Unilever, Olam, Nedspice, Cassia Co-op and many more valuable partners have joined. Together with the civil society organizations as the Royal Tropical Institute (KIT), Cordaid and Both Ends, these companies have formulated the following ambitions that:

1. In 2015, 20% of all pepper (black and white) imported in the European Union, is sustainably produced.

2. In 2015, 10% of three other spices imported in the European Union are produced sustainably.

How the Continental Europe sees spices.

The objective of the European Union's food safety policy is heading towards a sustainable society. The whole process from ‘the Farm to the Fork’ has to be controlled and taken care. Important is hygiene, animal health and welfare, plant health and preventing the risk of contamination from external substances. Spices are food, and all this rules and regulations are very important for the Occident and also the Orient. To address sustainability issues in the spices supply chain, the Sustainable Spice Initiative (SSI) has started up a sustainability initiative that should result in: conservation of biodiversity, reduction of the use of pesticide and chemicals, increased yields and farmers trained on appropriate food safety requirements. This initiative should lead to an economic boost for farmers, processors, traders and retailers, and to securing the future supply base of natural spices.

If the modern age has a definitive future, it is again the spice trade, but now on a sustainable basis is a fact that I strongly believe and embrace.

Cornelis Peters 02-02-2015

Websites:

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ESA: http://www.esa-spices.org/

EU: http://europa.eu/

SSI: http://www.sustainablespicesinitiative.com/en/home/

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