Name all western-european spices, as much as you know?!
Do you mean grown there, or used there? Now, or in past centuries? All the capsicums (hot or spicy pepper fruits) came from the New World, the Americas, once Columbus arrived and sent the discoveries back across the ocean, including paprika. Allspice is one of those, too, actually, from the West Indies.
I use other spices, too, cumin, garlic, paprika, bay leaves, thyme, parsley, sage, rosemary, onion powder, etc. Curry, what's in that? A lot of those above, plus fenugreek or celery seed, mace, cayenne. I also use basil, oregano, marjoram, savory, cilantro, dried red chili flakes... http://www.gretchencooks.com/recipes/707...
Is this what you wanted? There's stuff in Chinese Five Spice powder that scare me, licorice-tasting aniseed something or others that I don't like in savory food, nor much in sweets, honestly. But I could find out. :)
Answers: Black (or ground) pepper (peppercorns), cinnamon, ginger, cloves, allspice berries, nutmeg, cardamom, saffron, coriander, cumin, turmeric, mustard seed, that's about all I can think of.
Do you mean grown there, or used there? Now, or in past centuries? All the capsicums (hot or spicy pepper fruits) came from the New World, the Americas, once Columbus arrived and sent the discoveries back across the ocean, including paprika. Allspice is one of those, too, actually, from the West Indies.
I use other spices, too, cumin, garlic, paprika, bay leaves, thyme, parsley, sage, rosemary, onion powder, etc. Curry, what's in that? A lot of those above, plus fenugreek or celery seed, mace, cayenne. I also use basil, oregano, marjoram, savory, cilantro, dried red chili flakes... http://www.gretchencooks.com/recipes/707...
Is this what you wanted? There's stuff in Chinese Five Spice powder that scare me, licorice-tasting aniseed something or others that I don't like in savory food, nor much in sweets, honestly. But I could find out. :)