hen it comes to food, what
spontaneously comes to my mind
are spices and fresh herbs. These
colorful, fragrant ingredients not only enhance the flavor of our food and please our taste buds but also contain healing properties that have been used in medicine since ancient times. Without spices, our meals would taste bland. Sure we all use spices as a flavour enhancer, but have you ever considered the epic journey they take to end up in our kitchen?
Ancient Egypt and Mesopotamia already knew very well how to use spices and herbs, especially for medicinal and cosmetic purposes.
Many Indian staple spices like cardamom, turmeric, black pepper and cinnamon were already cultivated in the Gardens of Babylon and are still used even today in Ayurverdic medicine.
In ancient China, one of the first publications goes back to 2700 BC where more than 100 plants were known and used. Even today, China still applies and enjoys its old knowledge of the popular TCM ( traditional Chinese medicine) which has a very long tradition and is well known for its holistic approach to healing.
W