Why Were Spices So Expensive in the Middle Ages and Why Are Many Unused Today?
Spices have long held a storied place in culinary history. However, their value back in the Middle Ages significantly outstripped today's norms. Understanding why they were so expensive requires a sweeping look across trade, cultural values, and culinary evolution.
Why Spices Were Expensive in the Middle Ages
Scarcity and Geography
Many spices were not available locally and required long-distance trade. Spices like pepper, cloves, and nutmeg were grown primarily in far-off regions, particularly in Asia. These regions, such as India and the Spice Islands, required extensive and perilous journeys to reach European markets. The long distances and limited transportation options made these goods rare, contributing to their high value.
Trade Routes and Middlemen
The spice trade was a complex web of middlemen, each taking a slice of the profits. Spices often traveled through multiple hands, passing through various kingdoms, territories, and trade routes, which added to the costs. For example, by the time spices arrived in England, the cost could be equivalent to several months' wages for an average peasant.
Cultural and Economic Factors
Spices were not only culinary additions but also played significant roles in medicine, religious rituals, and as symbols of wealth and status. The wealthy used them to display their affluence and taste, further driving demand and value.
Preservation and Medicinal Uses
Spices were highly prized for their preservative qualities, a necessity in a time when refrigeration was non-existent. Some spices, like saffron, were also believed to have medicinal benefits, enhancing their exclusivity and price.
Lack of Alternatives
During the Middle Ages, traditional flavoring alternatives were scarce. The absence of substitutes made spices even more essential in everyday life.
Today's Accessibility and Use of Spices
Advances in transportation, agriculture, and global trade have made spices far more accessible, reducing costs and increasing the number of available options. Many spices that were once rare and expensive are now common and used for diverse flavors.
The Eurocentric View of History
Our modern perception of spices as expensive can be attributed to a Eurocentric view of history. During the Middle Ages, Europe lacked resources that couldn’t be found elsewhere. This led to a highly one-directional trade, with Europe importing most goods while exporting few. Spices, which required long journeys, became very expensive.
Notice, however, that saffron (mentioned earlier) stands as a unique European-produced spice. Until the 16th century, saffron was even cultivated in England, though primarily for its coloring properties. It remains a highly valuable spice today, with a gram costing around 10.
Why Many Spices Are Not Used Today
Many spices are no longer popular in Western cuisine due to shifts in culinary preferences.
Culinary Shift in the 17th and 18th Centuries
Medieval European high-status cuisine was characterized by heavily spiced dishes reminiscent of modern barbecue. Flavors were rich and complex, aiming to demonstrate the affluence of the host. Soon after, there was a shift towards more mild, single-flavored dishes, such as French Onion Soup, in the 17th and 18th centuries. Vinegar-based sauces were replaced with emulsified egg wine or roux-based sauces, and sugar was relegated to desserts.
The Rise of Peasant Cuisine and 20th Century World Events
The 19th-century social revolutions elevated peasant cuisine to prominence, while the 20th-century wars and rationing further muted the flavor palette of central and northern European cuisines.
Conclusion
The historical value and modern use of spices reflect a complex interplay of trade, culture, and culinary evolution. While the Middle Ages prized spices for their rarity and cultural importance, today's accessibility has changed their role in the culinary world.