Most Greek spices have been used in Greek cooking since ancient Greek days.
Around 350 B.C. Archestratus, a Greek poet from Sicily, wrote one of the world's first cookbooks after taking a tour through the ancient Greek world. Today, Greek cooking relies on very few spices, instead depending on the vegetables, meat and other ingredients to give the main flavor to a dish.
Nutmeg
Originally imported to ancient Greece from the Far East, nutmeg has been used in since ancient times. It is frequently used in sweet breads and other desserts to add flavor, as well as on meats and in sausages.
Clove
Another spice imported to Greece from the Far East, clove is used in many dishes with a sweet base. Clove is also used in Greek cuisine to add a spicy aroma to more savory dishes, a practice unusual in Western cuisine. Spiced wines and liquor are also frequently spiced with clove.
Anise
A spice with a strong licorice flavor, anise is used by the Greeks as a flavor for the ouzo liquor that is distilled in the country. The spice is native to Greece. It is used to add flavors to sauces and meat dishes.
Coriander
A spice native to Greece and the Middle East, coriander has a light, lemony flavor that goes well with the olives and olive oil in . The Greeks also use coriander as a sausage flavoring.
Cumin
Cumin is another ancient Greek spice mentioned by Archestratus. Still in use today in Greece, cumin is usually used to add flavor to meat dishes.
Saffron
Saffron dates its use in Greece back to , when the expensive spice could only be afforded by the wealthy, and was used to add flavor to dishes as well as dye clothing for royalty. Today in Greece, is it used sparingly, mostly in rice dishes and in Easter breads and sweets.
Cinnamon
Cinnamon was originally used in as a medicine. It is one of the spices that Greeks use to flavor both savory dishes, such as meat and sauces, as well as sweet dessert foods.
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