According to the 13th edition of the Plant Resources of South-East Asia (PROSEA) journal published in 1999 by the Blackhuys Publishers, Leiden, the Southeast Asian region is home to approximately 50 major spices, with the addition of other minor spices.

During the Spice Trail era, three Indonesian spices found only in the Banda Islands became the stars of the trade: nutmeg, clove and mace.

Aside from this “trinity” of spice, pepper — which came from India to Indonesia — was also heavily traded at that time. Below are brief explanations taken from the journal about these four spices:

Antara/Syifa Yulinnas

NUTMEG AND MACE (Myristica fragrans)

Nutmeg most probably originated in Indonesia from the southern Moluccan islands, especially Ambon and Banda. The first record in Europe, in Constantinople, dates from 54 AD. By the end of the 12th century, nutmeg became generally known to Europeans. It is sold whole or grounded to be used mostly for savory dishes, pickles and ketchups. Nutmeg’s essential oils contain bactericidal, fungicidal and insecticidal activities, which was why it was used by Europeans to preserve food.

CLOVES (Syzygium aromaticum)

First cultivated in Maluku and New Guinea, cloves have been traded since China’s Han dynasty in around 200 BC. Stories about the trade and spread of cloves are full of intrigue and violence. Apart from pepper, no other spice may have played a comparable role in world history. Clove has been used to flavor food and for medical purposes. It suppresses bad breath and soothes toothaches while acting as a stimulant. Nowadays, more than 90 percent of cloves are used with tobacco to manufacture cigarettes.

PEPPER (Piper nigrum)

Native of Western Ghats of Kerala State, India, it reached Indonesia as early as 100 BC, brought by Hindu colonists. Pepper has been used to flavor and preserve foods. The use of pepper for food has increased in the last few decades, particularly in Indonesia and Malaysia, thanks to tourism and industrial development.