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The military prowess of Afonso de Albuquerque (1453–1515) allowed the Portuguese to take control of the sea routes to India.In 1506, he took the island of Socotra in the mouth of the Red Sea and, in 1507, Ormuz in the Persian Gulf.the most common being black pepper, cinnamon (and the cheaper alternative cassia), cumin, nutmeg, ginger and cloves.Given medieval medicine's main theory of humorism, spices and herbs were indispensable to balance "humors" in food, a daily basis for good health at a time of recurrent pandemics.We have no control over the content of these pages.We take no responsibility for the content on any website which welink to, please use your own discretion while surfing links.A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life.

The control of trade routes and the spice-producing regions were the main reasons that Portuguese navigator Vasco da Gama sailed to India in 1499.Since becoming the viceroy of the Indies, he took Goa in India in 1510, and Malacca on the Malay peninsula in 1511.The Portuguese could now trade directly with Siam, China, and the Maluku Islands.The most exclusive was saffron, used as much for its vivid yellow-red color as for its flavor.Spices that have now fallen into obscurity in European cuisine include grains of paradise, a relative of cardamom which mostly replaced pepper in late medieval north French cooking, long pepper, mace, spikenard, galangal and cubeb.

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