Spices of Lisbon
The Portuguese capital, from where ships left to find the sea route to the spices of India, and which still cooks with piri piri, cinnamon and coriander.
Traded and grown here
Best time: April to October.
Vasco da Gama set sail from near Lisbon in 1497 and reached Calicut in 1498. For a time the Portuguese crown controlled much of the European spice supply. Today the Belem district has a monument to the voyages, and Pasteis de Belem sells custard tarts dusted with cinnamon.
Spices and trade
Portuguese cooking uses black pepper, cinnamon, paprika, bay, coriander and chilli, and piri piri sauce reflects links with Africa. The Portuguese also brought chillies, cassava and other foods between continents.
The place and its people
Portugal's colonial history left lasting links in the food of Goa, Brazil, Angola and Mozambique. Dishes such as vindaloo, from Goa, derive from the Portuguese carne de vinha d'alhos.
Visiting
Belem, with the Jeronimos Monastery and Tower, has the best sense of the age of discoveries.
A trail idea for Lisbon
- Belem Tower See the harbour monument.
- Pasteis de Belem Eat a custard tart with cinnamon.
- Monument to the Discoveries See the voyagers carved in stone.
- A piri piri chicken restaurant Taste the local sauce.
Written by the EveryMasala desk with AI assistance. Background: "Lisbon" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.
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