Spice trade

“ We sold here about sixty ton of spice, chiefly cloves and nutmegs, and above two hundred bales of European goods, such as linen and woollen manufactures. We considered we should have occasion for some such things ourselves, and so we kept a good quantity of English stuffs, cloth, baize, &c., for ourselves. I shall not take up any of the little room I have left here with the further particulars of our trade; it is enough to mention, that, except a parcel of tea, and twelve bales of fine China wrought silks, we took nothing in exchange for our goods but gold ”

“ Our author endeavours to make it highly probable, that the spice-trade, which has hitherto been the great source of the grandeur and wealth of the Dutch East India Company, will soon be divided among them, the French, and the English. We have reason to believe the French to be in a fair way of getting the spices in their plantations, as Mr. ”

“ Of the imports, there might be consumed in England, pepper to the value of 6,000l.; saltpetre to that of 30,000l.; silks (raw and manufactured) to that of 30,000l.; calicoes to that of 160,000l.; and indigo and other drugs to that of from 10,000l. to 15,000l. "All the rest of the returns abovementioned," the statement proceeds, "amounting to 630,000l. value, are transported to foreign markets, as is also most part of the private trade. The pepper I reckon at 8d. per pound weight, so necessary a spice for all people, which formerly cost us 3s. 4d. per pound, being nowhere to be had but in India ”

“ Let them grind their spices to give Nature’s flavors as they grow in the balmy forests of the East Indies. Let them not mix these spices to suit the price of the retail dealer, but grind them pure, to please the tongue and the palate, and then hang out their sign, as their business would suggest, as spice millers or grinders, instead of “spice manufacturers.” If the retail dealer of adulterated spices trusts a customer who will not pay his indebtedness, he calls the man a rogue, but forgets that the greater rogue is himself ”

“ A short account of the divers kinds and qualities of these excellent substances may lead, it is hoped, to a more intelligent use of them in cookery. Nothing has been said about adulteration, for, while most of the adulterants of spices are harmless, still, fraud lies in the fact that the buyer pays a high price for an article part of which is worthless. As every housewife cannot be her own chemist, her safeguard lies in buying only of reliable spice houses. ”

“ While strolling or driving through a cinnamon plantation,—and there are plenty of them all over the island, especially in the south,—one seeks in vain to detect the perfume derived from the spice so well known. It is not the bloom nor the berry which creates this scent, but when the bark is being gathered at the semi-annual harvest, the aroma is distinct enough. The spice of commerce is the ground inner bark of the tree, the branches of which are cut, peeled, and dried in the sun. ”

“ They are particularly aromatic when fresh, abounding in essential oil which is the aromatic property of all kinds of fragrant fruits.
This tree is a native of the West Indies, and is found most abundantly on the limestone hills on the Island of Jamaica. It is the only common spice having its origin in the New World. It is found, but not in abundance, in most of the West India Islands, as well as in Mexico, Costa Rica, and Venezuela. It takes its name, pimento, from the Spanish word for pepper. ”

“ Whole pepper is seldom or never adulterated, although much is uncleaned. Old, water-soaked stock is at times found on the market. Several years ago two thousand bags were thrown into the Thames River from a wharf which was on fire, and was later offered for sale at auction. The powdered article, however, is adulterated more than any other condiment used as a table spice. The adulteration is made by almost any cheap, foreign article attainable and in a most ridiculous and not only unlawful but inhuman way. ”

“ They should permeate food as incense does the atmosphere, delicate, impalpable and as indescribable as they are requisite. The too abundant use of a certain condiment or spice, the lack of another or the injudicious mingling of certain others will ruin the finest pudding, sauce or soup ever compounded. ”

“ All-Spice (Pimento) is another common occupant of the domestic spice box. It is popular as a warming cordial, of a sweet odour, and a grateful aromatic taste; but being a native of South America, grows with us only as a stove plant. The leaves and bark are full of inflammable particles, whilst walks between Pimento trees are odorous with a delicious scent. The name All-Spice is given because the berries afford in smell and taste a combination of Cloves, Juniper berries, Cinnamon and Pepper. The special qualities of the Pimento reside in the rind of these berries ”

“ Hence, if the East India Company can gain more by importing Japan cloths, India quilts, carpets, and chintzes, than by raw silk; or, if the Company, by creating an artificial scarcity of nutmegs, mace, cloves, cinnamon, and other spices, can raise their price so as to gain as much profit by the sale of 100 tons, as it would otherwise gain by the sale of 1000 tons, we are not to expect that it will import raw silks, or be at the expence of transporting 1000 tons of spice ”

“ Its acridity is owing to an oleaginous substance called capsicine, and this extremely pungent principle produces a most painful burning in the mouth. Capsicum or chillies is generally imported in bales of 130 pounds each and occasionally is bottled in vinegar when green or ripe. In the large factories a special mill is usually reserved for powdering Cayenne exclusively, instead of burr-stone mills with the ordinary shaking sifter. A high-speed iron plate mill is often used, and in connection with this a large revolving reel is required for sifting the spice as it is ground. ”

“ What the Ceylon spice-grower wants, is an extended field of operation—a larger class of consumers to take off his cinnamon, and this can only be obtained by bringing it within the means of the great mass of cassia buyers.
Look at the quantity of cinnamon exported by the Dutch in the middle of the eighteenth century. Eight or nine thousand bales a year were exported, and now, after a lapse of a hundred years, Ceylon hardly sends away half that quantity. Yet the consumption of spice must have kept pace with the increased population of countries using it, and so it has. ”

“ But the average American woman doesn't look beyond her own kitchen and her own traditional row of spice boxes for her flavorings. She has her “kitchen set,” which ordinarily comprises a row of little receptacles labeled “pepper,” “salt,” “cloves,” “allspice,” “ginger,” “cinnamon,” “nutmeg,” and possibly one or two other spices or condiments—rarely more. With these and 4a bottle each of lemon extract and vanilla, she is satisfied that she is fully equipped as far as flavoring possibilities are concerned. ”

“ If you will bear in mind that spices are of value only to the extent that they contain the flavoring principle of the particular Spice, you will readily understand that buying adulterated Spices is just throwing so much money away. ”

“ As we have seen many of our most valuable food plants are natives of and are now cultivated in temperate regions, but “sugar and spice and all things nice” mostly come from the tropics. What we usually know as spices such as nutmeg, vanilla, ginger, mace, cloves, allspice, and cinnamon are practically all confined to the tropical regions in or near the East Indies, only vanilla being of American origin. ”

“ The ground spices are used sparingly, with the exception of cayenne pepper. The acetic acid extracts of spices are used because they are economical and give a brighter red color than is obtained with the whole spice. The oil extracts produce no discoloration, but they are the most expensive and give an objectionable flavor. Hungarian sweet paprika is now quite largely used and adds to the color as well as to the flavor. Sugar, salt, and vinegar are added in such proportion as may be desired, and in some brands onions and garlic are used. ”

“ Now what the Ceylon planter wants, is to be allowed to produce a spice on equal terms, and of a superior quality to cassia, which might be done under an ad valorem export duty of 5 per cent. Spice of this description of course could not afford the high cultivation bestowed on the fine qualities, neither would it be required. In fact little or no cultivation need be given it. At present anything inferior to the third sort is not worth producing, because it cannot stand the shilling export duty. ”

“ The Dutch Trading Company was manned by a thrifty crew, and it was not long before they conceived of monopolizing the world's spice market, and they accomplished this by destroying groves and prohibiting competition by treaty with the natives. They are also charged with destroying spice by the ton in Amsterdam in order to maintain the price. ”

“ A large sieve for flour is also necessary; and smaller ones for sugar and spice. There should be a marble mortar, or one of lignum vitæ, (the hardest of all wood;) those of iron (however well tinned) are apt to discolour the articles pounded in them. Spice may be ground in a mill kept exclusively for that purpose. Every kitchen should be provided with spice-boxes. You should have a large grater for lemon, cocoa-nut, &c., and a small one for nutmeg. Butter and sugar cannot be stirred together conveniently without a spaddle or spattle, which is a round stick flattened at one end ”

“ Essential Oils Economical The use of spice oils is more economical as far as the actual expense of the formula is concerned, and it is also very convenient, as you have your flavoring in small packages in a highly 89concentrated form. As these oils are distilled from spices which are wormy, or for some other reason not marketable as whole spices, the spice from which they are distilled can be obtained very cheap. As a rule the oils are distilled where the spices are grown, and only the essential oil is imported. ”

“ ANCHOVY BUTTER (see No. 227) .
[Illustration: THE CAPISCUM.]
CAYENNE.—This is the most acrid and stimulating spice with which we are acquainted. It is a powder prepared from several varieties of the capsicum annual East-India plants, of which there are three so far naturalized in this country as to be able to grow in the open air: these are the Guinea, the Cherry, and the Bell pepper. All the pods of these are extremely pungent to the taste, and in the green state are used by us as a pickle. When ripe, they are ground into cayenne pepper, and sold as a condiment. ”

“ A Little Clove History—This spice was well known to the ancients and is mentioned by several Chinese authors as in use under the Han dynasty, B. C. 266 to 220, during which period it was customary for the officers of the court to hold the spice in their mouth before addressing the sovereign, in order that their breath might have an agreeable odor. At this period the clove was called fowl’s tongue spice. In 1265 A. D. the price was 12s per lb. In 1609 a ship of the East India Co., called the Consent, brot 112,000 lbs. ”

“ For years the Venetians had a contract to buy from the sultan of Egypt annually 420,000 pounds of pepper. One of the first vessels to make its way to India brought home 210,000 pounds. A fine of 200,000 pounds of pepper was imposed upon one petty prince of India by the Portuguese in 1520. In romances and chronicles, in cook-books, trades-lists, and customs- tariffs, spices are mentioned with a frequency and consideration unknown in modern times.
Yet the location of "the isles where the spices grow" was very distant and obscure to the men of the Middle Ages. ”

“ Piper nigrum is indigenous to the forests of Travancore and Malabar, whence it has been introduced into Sumatra, Java, Borneo, the Malay Peninsula, Siam, the Philippines and the West Indies.
History—Pepper [2144] is one of the spices earliest used by mankind, and although now a commodity of but small importance in comparison with sugar, coffee, and cotton, it was for many ages the staple article of trade between Europe and India. It would require in fact a volume to give a full idea of the prominent importance of pepper during the middle ages. ”

“ Of all the varieties of spices used as a condiment, pepper is the only one which grows on a climbing vine, and there is no kind of spice better known or more esteemed or more extensively used than pepper. ”

“ Essential oils, when added properly, produce a catsup of good flavor, and the product is in every way acceptable. A better flavor, however, can be obtained by the use of whole spices. A water extract obtained from whole spices is different from the essential oil of the spice. It contains the essential oil, part of it at least, but it also contains other substances which impart flavor. The flavor produced by whole spices is not quite as harsh as that produced by essential oils. ”

“ It sometimes grows by sowing, and sometimes spontaneously; but that which is sown is the more valuable. Its grass is like that of the saffron, and its root is almost the same too, and that is ginger. Our men were kindly treated by the chiefs in turn, and they, too, submitted freely to the rule of Cæsar, like the King of Thidori. But the Spaniards, who had but two ships, resolved to bring some of each (spice) home, but to load the ships with cloves, because the crop of that was most abundant that year, and our ships could contain a greater quantity of this kind of spice. ”

“ The ground black pepper of the shops is universally adulterated; in fact, the public taste and judgment are so vitiated that the pure spice is unsaleable. A most respectable London firm, on commencing business, supplied their customers with unadulterated ground pepper, but in 3 cases out of every 4 it was returned on their hands and objected to, on account of its dark colour and rich pungency, which had induced the belief that it was sophisticated. ”