History Trail: Follow the Spice Route
Gingerbread can contain a whole world of spices, and each one begins as a very different part of a plant. Centuries ago, many of these spices traveled enormous distances along trade routes connecting Asia, the Middle East, Africa, and Europe.
π« Ginger may look like a root, but it is actually a rhizome, or underground stem. It is warm and peppery.
πΏ Cinnamon comes from the inner bark of trees! You can follow this spice even further in our National Cinnamon Day Learning Adventure. Cinnamon is sweet and woody.
πΈ Cloves are dried, unopened flower buds from an evergreen tree. They are bold and fragrant.
π± Cardamom comes from aromatic seeds tucked inside small pods. It belongs to the same plant family as ginger, even though the two spices look and taste very different. Cardamom can be floral and citrusy.
β Anise and star anise have remarkably similar licorice-like flavors, but they come from two completely different plants. Anise comes from an herb in the parsley family, while star anise grows on an evergreen tree native to southern China and northern Vietnam.
Wonder Challenge: Find the original growing regions of ginger, cinnamon, cloves, cardamom, anise, and star anise on a map. Which spice do you think had the most remarkable journey before reaching a gingerbread baker in northern Europe?