Turmeric
The use of turmeric dates back nearly 4000 years to the Vedic culture in India, where it was used as a culinary spice and had some religious significance. It probably reached China by 700 ad, East Africa by 800 ad, West Africa by 1200 ad, and Jamaica in the eighteenth century. Turmeric — and especially its most active compound, curcumin — have many scientifically proven health benefits, such as the potential to improve heart health and prevent against Alzheimer's and cancer. It's a potent anti-inflammatory and antioxidant. It may also help improve symptoms of depression and arthritis.
Ginger
The known history of ginger dates back about 5000 years. Its native home is debated but its medicinal and spiritual uses were first documented in Southeast Asia, India and China. Like many other spices, ginger was once a costly commodity. In the 14th century, a pound of ginger cost as much as one sheep! ginger packs a powerful punch. Not only does it contain vitamin C, magnesium and potassium, but it also provides multiple health benefits.
Dry Ginger
The known history of ginger dates back about 5000 years. Its native home is debated but its medicinal and spiritual uses were first documented in Southeast Asia, India and China. Like many other spices, ginger was once a costly commodity. In the 14th century, a pound of ginger cost as much as one sheep! ginger packs a powerful punch. Not only does it contain vitamin C, magnesium and potassium, but it also provides multiple health benefits.
Cumin Seed
Aromatic seeds of the cumin herb of the carrot family.The oldest reference to cumin dates back 5,000 years as a mummification ingredient for the bodies of Egyptian pharaohs. The ancient Greeks kept cumin at the dining table in its own container. Superstition during the Middle Ages cited that cumin kept chickens and lovers from wandering.
Black Pepper
The dried black berries of the pepper, harvested while still unripe and used either whole or ground as a spice and condiment. Black pepper is native to South Asia and Southeast Asia, and has been known to Indian cooking since at least 2000 BCE. J. Innes Miller notes that while pepper was grown in southern Thailand and in Malaysia, its most important source was India, particularly the Malabar Coast, in what is now the state of Kerala.
