The Science of Spice

East Asia 55

Beijing

Shanghai

Yeosu

Yangon

Manila

Macau

CHINA

SOUTH KOREA

JAPAN

TAIWAN

Flavour exchange

The spice trade between

China and the West went

both ways: spices such as

cassia travelled west to

Central Asia and Europe,

whilst ginger and saffron

went east and became

integral to cooking in many

regions of China.

The road begins

The Silk Road was the

world’s greatest trade

thoroughfare until the 15th

century, when faster sea

routes were found. The

Chinese city of Chang’an

(now Xi’an) marked the

start of this 6,400-km

(4,000-mile) network.

LIQUORICE

Liquorice gives meat

marinades in southern

China a sweet-salty tang.

CASSIA

This sweet spice grows

in the tropical climate

of southern China.

SICHUAN PEPPER

This key spice is a

distinguishing feature

of East Asian cuisine.

GINGER

Ginger from China’s

Shandong region is

prized for its high quality.

SESAME

Grown widely in East

Asia, sesame is one of

the world’s oldest crops.

PERILLA SEEDS

Also known as shiso,

perilla is grown mainly

in central Japan.

Xi’an

The Western Market in the

old city of Chang’an was a

meeting place for traders

from all over the world.

Nagasaki

Portuguese traders made

Nagasaki their Japanese

base in the late 16th century.

Chengdu

The city’s market is known

worldwide for the quality

of its Sichuan peppercorns.

KEY

Historical spice trade routes

KEY

Historical spice trade routes

Ancient Silk Road

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