Spices & Herbs

In Canada you can now find all kinds of Fair Trade spices: vanilla, cinnamon, ginger, curry powder, nutmeg, cloves, black pepper, white peppercorn, turmeric, cardamom, garam masala, and five spice...(phew!) Herbs include chamomile, peppermint, and hibiscus.

The spice trade stretches back to antiquity; the earliest records are from Egypt in 2600 B.C.. In ancient times, many of the same spices grown today were carried through complex trade routes from spice-producing regions of the South and East Asia to Europe, the Middle East, and elsewhere.

Herbs have been used for thousands of years – for culinary, medicinal, and even spiritual uses. The Ancient Egyptians were highly skilled with herbs, and the Chinese have practiced herbal use for over 5000 years.

In contrast with manufacturing, where power is concentrated in the hands of a few firms, the growing of these crops is generally carried out by thousands of small-scale farmers dispersed in remote areas.

                                                          Photo: Mr. Didier Gentilhomme

The Challenges

There are many challenges for producers in the spice and herb trades.

Firstly, small-scale farming leaves producers vulnerable to many of the common problems in agriculture. The demand and prices of spices and herbs fluctuate with global weather patterns, and vary according to changes in consumer and manufacturer preferences.

Secondly, since the early days of the spice and herb trades, the industry has become progressively more concentrated. Today, two firms dominate this market.

Thirdly, in recent years, an increase in the number of countries supplying spices and herbs has led to an overall drop in the market price. These factors can make it very difficult for small-scale farmers to make a decent living. 

Peppered with problems

The market for black pepper provides a prime example of these challenges. Black pepper is the most widely used spice in the world, and is considered by many to be the finest. Pepper comes from peppercorns, a fruit from a vine. Small-scale pepper growers face unreliable income because of significant fluctuations in the price. In the last decade they have also experienced an overall decline in the price of black pepper due to increased competition from new producing regions, particularly Vietnam. Today, the trading price of black pepper is lower than it was in 1990 and falls far short of production costs.

                                                         Photo: Mr. Didier Gentilhomme

Fair Trade spices it up

The category of spices and herbs covers a number of different products. Producers receive a guaranteed price that meets the sustainable costs of living, as well as a premium to invest in social, economic, and environmental development projects. Fair Trade standards for spices and herbs ensure that:

• Producers are organized in co-operatives (or associations) which they own and govern democratically.
• The minimum guaranteed price is paid directly to the producer cooperatives.
• Environmental standards restrict the use of agrochemicals, ban genetically modified plants, and encourage sustainability.
• Pre-harvest lines of credit are given to the cooperatives if requested, of up to 60% of the purchase price.
• A Fair Trade premium is included in the purchase price and is used by cooperatives for social and economic investments such as education, health services, processing equipment, and loans to members.
• No forced labour of any kind, including child labour, is permitted.

                                                          Photo: Mr. Didier Gentilhomme

More on some of your fave flavours

(from the Epicentre Encyclopedia of Spices)

Vanilla is one of the world’s most expensive spices, second only to saffron and cardamom. Originally from Mexico, it was historically used by the Aztecs to flavour a cocoa drink. From there it was brought to Europe by the explorer Cortez in the sixteenth century. The vanilla flavouring comes from the seed pod, or ‘bean’ of the vanilla plant, which is a climbing tropical orchid.

The nutmeg tree is a large evergreen indigenous to Indonesia.  The nutmeg spice is the seed kernel found inside the tree’s fruit. Surrounding the kernel is a lacy covering known as the spice Mace. Nutmeg was historically believed to have magical powers. Records from the middle ages and sixteen century refer to nutmeg being carried in vials, amulets, and in silver and ivory containers to attract admirers or protect against evils.

Ginger is one of the oldest and most popular spices. Originally from India and China, ginger is very important in Chinese and natural medicine. It can be used for indigestion, nausea, motion sickness, as an anti-inflammatory, an aphrodisiac, and more. Ginger is mentioned in the writings of Confucius and in the Koran and was one of the earliest known spices in Western Europe, where it was used as a common table spice.

Cinnamon is the inner bark from a small, tropical evergreen tree. There are two main varieties of cinnamon: cinnamomum cassia, which has a stronger flavour and is more widely and cheaply produced, while cinnamomum zeylanicum, or “true cinnamon”, has a sweeter and more subtle flavour. Cinnamon contains an anti-fungal, anti-bacterial oil, which slows the spoiling of meat, making it a particularly popular spice for meat dishes in warmer climates.