Already many thousands of years ago, primitive hunters, trying to store prey for future use, wrapped it in various leaves and herbs. Depending on what herb was used, the shelf life of the raw product and the taste of the cooked product changed... It was then that our distant ancestors realized that the taste of food depended on what seasoning was used. From this time on, the long history of spices and herbs began. Later, spicy plants not only became an integral part of many culinary dishes, but also acquired the status of the most expensive and valuable items of trade. Therefore, the further history of the study, distribution and trade of spices is inextricably linked with political upheavals, intrigues and wars. Just imagine, when King Alaric’s barbarians attacked Rome in 408, they demanded 5,000 pounds of gold and 3,000 pounds of black pepper as tribute—as an even greater treasure! Read this small but very interesting book, and you will find out that mention of the beneficial properties of spices and herbs was found in the works of Confucius. In London, the Guild of Pepper Traders was established, which ensured that the spice was not counterfeited. In the 18th century, the French stole nutmeg seeds and secretly planted them in Madagascar, where the nut took root well. Turmeric has a very bright color. With its help, Buddhist monks dyed their robes, Indian women - saris, and scammers - butter and cheese...