the highs and lows in the spice monopoly in the fall of the Roman Empire
The Romans, as we have seen , managed to break the monopoly of Indian-Arab and to establish direct communication with India for the import of spices.
the next two centuries, greatly increasing traffic (and subsequent export) of goods and raw materials in both directions. From Myos Hormos (now Quseir south of the Gulf of Suez) each year from 120 ships with destination ports in western India. It started around July of Egypt, taking advantage of the monsoon in October and then to the east, Please use for those opposed to Egypt in December and return to spring. In less than a year, the ship departed with the goods of the Mediterranean and returned laden with Eastern spices, to share the following July.
The direct trade between the Roman Empire and India came to the east coast of India: near Arikameddu, near Pondicherry, was discovered a Roman colony, a real settlement, with furnishings from Italy .
Rome came to China, although not in a systematic way, but ambassadors will be exchanged between the two empires.
Spices Indian Chinese travel with the goods, both by sea and by land. In contrast, in India were imported textiles, artifacts and the very popular Italian wine and Neapolitan coral, which reached the their coasts. From Rome
spices were then spread throughout the empire, to Spain, the coasts of North Africa and northern Europe. The price of pepper in Rome in 77 AD was 45 denier for the "long", 18 denier and white pepper for the money only for nine black pepper.
In this regard, Pliny the Elder had to say: "there is no year in which India does not drains 50 million sesterces to the Roman Empire" and other moralists on pepper: "It is surprising that the use Pepper has become so popular, seeing that other substances that we use is the sweetness or their appearance that has attracted our attention, the pepper has nothing in that if a recommendation as to beg other fruits, such as having a certain unique quality hotness, and this is why now we import from India! Who was the first that made it a kind of food? And who, to my surprise, was not content to prepare himself for a meal that would serve only to satisfy a strong appetite? ".
Under Trajan, the Roman Empire reached its greatest extent, reaching to the east until it reaches the Caspian Sea and the Persian Gulf, controlling both the route to the spices in the Indian Ocean, that the various silk roads between the China and the West. The demand for luxury goods and spices rises more than ever, and huge quantities of spices reach the eastern Mediterranean and from there will be traded to the north and Western Europe.
But in 226 AD in Persia Sassanid monarchy took over the well-organized, and this time the overland trade with Asia becomes undisputed monopoly of the Persian merchants. At the same time, Rome lost the advantage in the Indian Ocean, since its take over as Indian and Arab traders.
privileged traffic of Rome with the East, back in the hands of intermediaries, again increasing transportation costs and mediation real spice.
The collapse of the Roman Empire, the role of intermediary for the import of spices goes to Byzantium, but the demand for goods from the East is no longer comparable with respect to what occurred a few centuries earlier. Byzantium, however, will have little chance of direct contact with the Orient, bordering as it was with Sassanid Persia, and the attempt of Justinian, to restore traffic in the Red Sea without encountering luck.
Between 622 and 632 AD a new political force, military and religious begin to expand in the Near East: Muslims. Within a few decades crisis began in the business of Byzantium and took in hand the organization of trade also dictated prices. The direct trade with India is completely broken and mediated entirely by the Arabs that very soon they start a business with Spain and China.
Between VII and VIII century, the Islamic world will extend from the Atlantic to India and the commercial center will return to being the Persian Gulf, where there's now even Chinese junks.
The court in Baghdad and the Caliphate of Cordoba exceed in magnificence and splendor all the cities of the West. The use of spices and treaties of dietary Arabs will multiply, thanks to the technical paper that the Arabs have learned to Samarkand, in the course of their conquests.
Abbasid aromatic taste of the cuisine will remain unchanged for centuries in the Near East, as well as many techniques for processing and storing food, which will be passed in the Mediterranean in later centuries.
In a collection of 72 recipes, published in Baghdad in the heyday of his court, meat, poultry, vegetables, cereals and legumes, you meet the following herbs and spices: coriander
dry (in 96 % of prescriptions), cinnamon (96%), vinegar (64%), cement (64%), cumin (61%), pepper (56%), onions (54%), herbs (cilantro, mint, dill 46%), rose water (46%), ginger (36%), Saffron (35%), sugar or sweet juice (25%). A kitchen sweet, velvety, aromatic and spicy.
The daily consumption of spices in Baghdad between 700 and 1000 AD was not reserved for the wealthy, as will happen in the Middle Ages in Europe. The stores were full of products for sale in the West, the population was living a renewal of dietary reborn thanks to the medical arts, from classical to decline, and was simultaneously subjected to the influence of Ayurvedic medicine in India through a number of large colonies in Iran.
Despite the consumption of spices was so large, the Arabs tried to always stays between luxury goods, to be able to generate high profits, compared with much lower acquisition costs in neighboring India.
But what was in Europe, the relationship with oriental spices during the Middle Ages?
- CONTINUED -
The Romans, as we have seen , managed to break the monopoly of Indian-Arab and to establish direct communication with India for the import of spices.
the next two centuries, greatly increasing traffic (and subsequent export) of goods and raw materials in both directions. From Myos Hormos (now Quseir south of the Gulf of Suez) each year from 120 ships with destination ports in western India. It started around July of Egypt, taking advantage of the monsoon in October and then to the east, Please use for those opposed to Egypt in December and return to spring. In less than a year, the ship departed with the goods of the Mediterranean and returned laden with Eastern spices, to share the following July.
The direct trade between the Roman Empire and India came to the east coast of India: near Arikameddu, near Pondicherry, was discovered a Roman colony, a real settlement, with furnishings from Italy . 
Rome came to China, although not in a systematic way, but ambassadors will be exchanged between the two empires. Spices Indian Chinese travel with the goods, both by sea and by land. In contrast, in India were imported textiles, artifacts and the very popular Italian wine and Neapolitan coral, which reached the their coasts. From Rome
spices were then spread throughout the empire, to Spain, the coasts of North Africa and northern Europe. The price of pepper in Rome in 77 AD was 45 denier for the "long", 18 denier and white pepper for the money only for nine black pepper.
In this regard, Pliny the Elder had to say: "there is no year in which India does not drains 50 million sesterces to the Roman Empire" and other moralists on pepper: "It is surprising that the use Pepper has become so popular, seeing that other substances that we use is the sweetness or their appearance that has attracted our attention, the pepper has nothing in that if a recommendation as to beg other fruits, such as having a certain unique quality hotness, and this is why now we import from India! Who was the first that made it a kind of food? And who, to my surprise, was not content to prepare himself for a meal that would serve only to satisfy a strong appetite? ".
Under Trajan, the Roman Empire reached its greatest extent, reaching to the east until it reaches the Caspian Sea and the Persian Gulf, controlling both the route to the spices in the Indian Ocean, that the various silk roads between the China and the West. The demand for luxury goods and spices rises more than ever, and huge quantities of spices reach the eastern Mediterranean and from there will be traded to the north and Western Europe. But in 226 AD in Persia Sassanid monarchy took over the well-organized, and this time the overland trade with Asia becomes undisputed monopoly of the Persian merchants. At the same time, Rome lost the advantage in the Indian Ocean, since its take over as Indian and Arab traders.
privileged traffic of Rome with the East, back in the hands of intermediaries, again increasing transportation costs and mediation real spice.
The collapse of the Roman Empire, the role of intermediary for the import of spices goes to Byzantium, but the demand for goods from the East is no longer comparable with respect to what occurred a few centuries earlier. Byzantium, however, will have little chance of direct contact with the Orient, bordering as it was with Sassanid Persia, and the attempt of Justinian, to restore traffic in the Red Sea without encountering luck. Between 622 and 632 AD a new political force, military and religious begin to expand in the Near East: Muslims. Within a few decades crisis began in the business of Byzantium and took in hand the organization of trade also dictated prices. The direct trade with India is completely broken and mediated entirely by the Arabs that very soon they start a business with Spain and China.
Between VII and VIII century, the Islamic world will extend from the Atlantic to India and the commercial center will return to being the Persian Gulf, where there's now even Chinese junks.
The court in Baghdad and the Caliphate of Cordoba exceed in magnificence and splendor all the cities of the West. The use of spices and treaties of dietary Arabs will multiply, thanks to the technical paper that the Arabs have learned to Samarkand, in the course of their conquests.
Abbasid aromatic taste of the cuisine will remain unchanged for centuries in the Near East, as well as many techniques for processing and storing food, which will be passed in the Mediterranean in later centuries.
In a collection of 72 recipes, published in Baghdad in the heyday of his court, meat, poultry, vegetables, cereals and legumes, you meet the following herbs and spices: coriander
dry (in 96 % of prescriptions), cinnamon (96%), vinegar (64%), cement (64%), cumin (61%), pepper (56%), onions (54%), herbs (cilantro, mint, dill 46%), rose water (46%), ginger (36%), Saffron (35%), sugar or sweet juice (25%). A kitchen sweet, velvety, aromatic and spicy.
The daily consumption of spices in Baghdad between 700 and 1000 AD was not reserved for the wealthy, as will happen in the Middle Ages in Europe. The stores were full of products for sale in the West, the population was living a renewal of dietary reborn thanks to the medical arts, from classical to decline, and was simultaneously subjected to the influence of Ayurvedic medicine in India through a number of large colonies in Iran.
Despite the consumption of spices was so large, the Arabs tried to always stays between luxury goods, to be able to generate high profits, compared with much lower acquisition costs in neighboring India.
But what was in Europe, the relationship with oriental spices during the Middle Ages?
- CONTINUED -
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