Herbs and Spices
	Welcome to the exhibit on the plants that season our food. Spices are the dried parts of plants, herbs the fresh or dried leaves. Over centuries European demand for seasonings sparked profitable trade empires, caused wars, and led to exploitation of people and resources, primarily in India and Southeast Asia. Native people planted, nurtured and harvested the spices that made their foreign occupiers rich. Spices made from flowers include cloves, capers and saffron. Pepper and vanilla are fruits. Basil, rosemary, mint and parsley, among many others, are leafy herbs. Cinnamon is the bark of a tree. Horseradish, licorice, ginger and turmeric are roots and rhizomes. Mustard, cumin, and caraway are seeds. Dill and coriander are seeds, too, but also leafy herbs, but coriander as leafy herb is called cilantro.	Anise Arrowroot Basil Bay Leaf Caraway Seed Cardamom Carob Caper Chervil Chicory Chives Chocolate/Cacao Cilantro Cinnamon Clove Cola Nut Coriander Dill Fennel Ginger Horseradish Marjoram Mesquite Mint Mustard Nutmeg Oregano Parsley Peppercorn Rose Rosemary Saffron Sage Salt SalviaTarragon Thyme Turmeric Wasabi Vanilla