Indigenous and folk: spices in ritual

Indigenous peoples around the world have long known, grown and used spices, and many keep ceremonial and food traditions that should be presented in the words of the communities themselves.

Plants of place

Native spices include chilli and vanilla in the Americas, allspice in the Caribbean, mountain pepper and wattleseed in Australia, grains of paradise in West Africa and timur in the Himalaya. Indigenous peoples domesticated chilli and vanilla and kept hundreds of varieties.

Ceremony and use

Plants are used in offerings, in smoke and in feasts. In Mexico, chilli and cacao have long been used in ceremony, and in Australia, native plants are used as food and in cultural practice. Specific uses belong to specific nations and are best learned from them.

Respect and fair trade

As interest in native spices grows, communities ask for fair sourcing and recognition of their knowledge. Buying from Indigenous-owned suppliers, where they exist, helps.