Category: Spices, condiments and pickles

Also known as grey amber (Ambra grisea), it is a substance secreted from the sperm whale’s gall bladder. The grey variety (which with age turns black) should be distinguished from yellow amber, which is fossilized tree resin. Both have been used in perfumes and medicines, but only yellow amber was (and still is) prized as a gemstone. The ancient Greeks knew it as elektron, which gave the word ‘electricity’, initially meaning static electricity because of amber’s capacity to attract other materials after friction. One of the earliest references to the importation of ambergris can be found in the 9th-century travel book Akhbār al-Sīn wa ‘l-Hind (أخبار الصين والهند, ‘News from China and India ’), which mentions the inhabitants of Lanjabālūs (Nicobar Islands) in the Sea of Harkand (Bay of Bengal) trading ambergris for iron with Arab merchants.

Ibn Sina (Avicenna) thought that the source of ambergris is a spring (عين, ‘ayn) in the sea, and dismissed the claims that it is the excretion of an animal. He considered grey amber the best, followed by blue and yellow, whereas the black variety is of the worst quality, as it’s obtained from the stomach of fish that have ingested ambergris and is then adulterated with other substances like gypsum or wax. Medicinally, ambergris is beneficial for the brain, senses, and heart.

Ibn al-Bayṭār called ambergris ‘the king of scents’, and recommended it (by mouth, in a cream, or as a fumigant) as a remedy for flatulence, migraines, and to strengthen the joints and stomach. He added that ambergris immediately increases the intoxicating effect of wine.

The sixteenth-century Portuguese physician Garcia da Orta, who wrote extensively on the spices of the East, still subscribed to Avicenna’s view that ambergris came from a fountain gushing forth from the bottom of the sea, adding that most of it was cast on the Comoro Islands, Mozambique, and the Maldives. He claimed that he had seen pieces as big as a man, while in Chinese medicine it was thought to be very beneficial for women’s ailments, the heart, the brain, and the stomach.

Ambergris was used as an ingredient in medicines, incense tablets, and perfumes. In cooking, it appears as a fumigant to scent a bowl or as a flavouring in dishes.

The Arabic word maṣṭakā (or maṣṭikā) is a borrowing from the Greek mastíkē (μαστίχη), which is derived from a verb meaning ‘to chew’. Possibly the world’s oldest chewing gum, it is the aromatic dried resin of the pistachio tree (Pistacia lentiscus), and came in a number of varieties: yellow/white (ʿilk al-Rūm, ‘Greek gum’) and black (terebinth, mostly Egyptian or Iraqi in origin). In classical Antiquity, as now, mastic was associated with the island of Chios as the only place where it could be obtained. In mediaeval Arab cooking, mastic was used in a variety of dishes, including fruit stews and sweets. The other main area of application was in perfumes. Islamic physicians believed it strengthens the stomach and liver, curbs appetite, and improves the appearance of the skin. Just like in ancient Greece, it was used as breath-sweetener and teeth cleanser.

Originally from Aramaic, the word refers to both white and black mustard (seeds). In cooking, the seeds – both whole and ground – are often required, with the black variety being used more often than the white/yellow. It is used to great effect, for instance, in the mustard chicken attributed to the Abbasid caliph al-Wathiq bi-‘llah. Mustard also appears in condiments, including a dip with raisins, known as sināb (صناب). The 13th-century anonymous Andalusian treatise instructed washing old mustard seeds with hot water before using them. Conversely, fresh mustard seeds do not need to be washed since they are tart without being bitter. The word also occurs twice in the Qur’ān (21:47; 31:16), where it is mentioned that even deeds weighing one mustard seed will be taken into account on the scales of justice. In medicine, cultivated mustard was preferred to the wild variety; it was considered useful against inflammations, tumours, scabies, and sciatica. It was also thought to increase intelligence (if taken on an empty stomach) as well as lust.

This aromatic (Cinnamomum cassia) is also known as Chinese cinnamon, in reference to its place of origin. The bark of the tree was already used in Antiquity in medicines and perfumes, though rarely in food. Ancient scholars believed it came from Arabia. Its preciousness was enhanced by its inaccessibility, which early on became legendary. The Greek historian Herodotus, for instance, recounts that cassia grows in a shallow lake guarded by bat-like creatures which attack the eyes of those cutting the plant. The Arabic term is derived from the Persian dār chīnī (دار چينى, ‘Chinese wood’) and was sometimes used interchangeably with salīkha (سليخة), but could also refer to ‘true’ (or Ceylon) cinnamon (قِرْة, qirfa). It is, in fact, not certain at all whether the present-day distinction between the two existed at the time. Some scholars only distinguished between dār ṣīnī and a qirfat dār ṣīnī, the latter being less powerful, and imported from China. In Arab cooking, it was one of the most widely used spices, and appears much more frequently than qirfa. Although often ground, recipes sometimes call for sticks (i.e. bark strips). A number of varieties (black, white, greenish, were known. Medicinally, it was used, among other things, to improve dim vision, as a cough remedy, diuretic, and even antidote against scorpion poison. Cassia differs from Ceylon cinnamon in its more reddish colour, rougher texture and stronger, more bitter taste.

The Arabic word for this spice (Nigella sativa) is a borrowing from Persian. The aromatic seeds, also known as ḥabba sawdā’ (حَبَّة سَوْداء, ‘black grain’), were often sprinkled on top of bread loaves before baking, but are also found occasionally in some spice mixes and savoury meat dishes. In Persian, it could denote sesame, coriander or pepper. Medically, nigella was thought to be carminative, purifying, and useful against warts, freckles, ulcers, and even spider bites! However, physicians warned that the excessive use of the spice is fatal. According to the 11th-century polymath al-Bīrūnī, droplets of nigella oil serve to treat paralysis and tetanus. For those wishing to grow their own, nigella is a very hardy plant and even thrives in the inhospitable climate of Northeastern England.

• 

• 

It denotes the root of several fragrant perennial plants of the Valerian family, which are native to India’s Hymalayan region. Bitter in flavour and musky in odour, spikenard (Nardostachys jatamansi) was already known in Biblical times, and is mentioned in the Old Testament (Song of Solomon). It was mainly used in the form of a highly perfumed — and costly — ointment, such as the one used by Mary Magdalen to anoint the feet of Jesus. Its use in cooking is attested in Roman cuisine (in the 1st-century collection attributed to Apicius, there are two recipes requiring the spice – one for a sauce accompanying cold meat, and another for glazed venison) and Byzantine cuisine. In the Muslim world, it was one of the basic aromatic spices, and synonymous with nārdīn (< Gr. nárdos) in Arabic botanical and pharmacological works. It was used in in perfumes, breath sweeteners and the like, as well as in dishes and beverages. Islamic scholars identified a number of varieties, the most famous among them was Indian spikenard (سنبل هندي, sunbul hindī), also known as aromatic (سنبل الطيب, sunbul al-ṭīb) or sparrows’ spikenard (سنبل العصافير, sunbul al-‘aṣāfīr), which was considered the best and most potent. The medicinal uses of spikenard were already known in Antiquity; for instance, both Dioscorides and Pliny recommended it for eye diseases. In Arabic medical and pharmacological literature, it was advised for the liver and stomach, colds, skin conditions, haemorrhoids, uteral tumours, to sweeten the breath, and as a diuretic, abortifacient, and sexual stimulant. In India, its root is still used to prepare a hair perfume.

A variety of ginger from Southeast Asia, galangal (Alpinia galanga) is known in Arabic as khawlanjān/khūlanjān (خولنجان), a borrowing from Persian. The aromatic dried root was used in cooking and medicine (in electuaries) in both Europe and the Muslim world in the Middle Ages. Galangal was recommended by physicians for its digestive properties and prescribed for the treatment of colic, heartburn, and sciatica. It was also considered effective as an aphrodisiac and breath sweetener. According to the 13th-century Andalusian pharmacologist Ibn Khalsun, galangal should be used especially in winter, due to its strength. Today, it is mostly associated with Indonesian cuisine, where it is known as lengkuas, but is also commonly found in Thai dishes, such as the famous Tom Yam. It is sold whole (fresh and dried), or in powdered form.