- Originally used as flavorings and condiments, spices are dried aromatic or pungent plant substances that are used to season or add spice to foods. They tend to be made from the dried seeds, fruit, flowers, leaves, twigs and roots of aromatic or pungent tropical plants, and are widely used in preparing and processing food.
- Long ago throughout the world, spices were the next most sought after substance after gold, and the craving for spices had a formative influence on world history and geography, and encouraged the development of international relations. Indeed, the discovery of new lands, opening up of new trade routes, and development of colonies were in part the product of the insatiable demand for spices.
- One of the first spices of the Orient to become known in Europe was ginger. This was initially used in China and India as a condiment and, as the evidence of Chinese medicine, Sanskrit scriptures and the Talmud indicate, also for medicinal purposes.
- Spice production is concentrated in developing countries, and in Southeast Asia especially. However, even spices of the same variety can differ in aroma, pungency, color and shape, for example, depending on the place of origin, weather, passage of time and storage conditions after harvesting.
- At present, some 500 kinds of spices are produced around the world. In recent years in Japan, changes in lifestyle in ordinary households have caused diets to grow more diverse, and ethnic and Italian food are catching on. But although the use of spices has become more widespread, there are still only some 100 kinds of spices in common use. These include pepper, capsicum, nutmeg, cinnamon, paprika, laurel, saffron, and oregano.
- Spices are characterized by their aroma, pungency, and color. All spices have an aroma, which is made up of highly volatile constituents, and contain natural pigments that are highly sensitive to light (especially ultraviolet light). They are therefore stored in airtight cans and glass bottles and jars covered by large labels to protect them from light and humidity, and storage locations must be selected with care. Around a tenth of all spices (no more than a few dozen) are pungent. While only a few spices are characterized by their color, those that do appeal to the sense of sight and are extremely effective in whetting the appetite. Typical examples include yellow turmeric, curry powder, saffron and gardenia seeds, orange-red paprika, capsicum and chili powder, green parsley, herbs and mugwort, and purple beefsteak plant.
- Spices are classified into the following groups:
a. Fresh spices (beefsteak plant, garlic, ginger, herbs, etc.)
b. Dried spices (pepper, capsicum, cinnamon, etc.)
c. Mixed spices (seven-flavor red pepper, curry powder, five-spice powder, etc.)
d. Seasoning spices (garlic salt, barbecue spice, etc.)
e. Prepared spices (curry roux, hot red pepper oil, Japanese horseradish, etc.)
f. Extracts (nutmeg oil, vanilla essence, etc.)
- In Japan, almost all spices are imported from overseas. Imports of each type fluctuate widely depending on the weather at the place of origin and the international balance of supply and demand. The overall trend in imports, however, is comparatively steady, as the following figures indicate.
|
Quantity |
Value |
| 1995 |
30,635 |
9,440 |
| 1996 |
32,568 |
11,596 |
| 1997 |
35,397 |
14,506 |
| 1998 |
32,865 |
14,219 |
| 1999 |
34,466 |
13,957 |
Source: Japan Trade Monthly
Unit: Ton, million yen
- Over the past few years, imports of each type of spice have been as follows:
|
1995 |
1997 |
1999 |
| Pepper |
2,518 |
4,885 |
5,329 |
| Capsicum |
2,212 |
4,068 |
3,231 |
| Cinnamon |
518 |
478 |
359 |
| Cloves |
39 |
62 |
122 |
| Nutmeg |
130 |
235 |
552 |
| Cardamom |
221 |
350 |
599 |
| Coriander |
296 |
480 |
590 |
| Turmeric |
206 |
460 |
551 |
| Curry |
81 |
59 |
51 |
| Mustard |
377 |
606 |
629 |
| Others |
2,842 |
2,823 |
1,944 |
| Total |
9,440 |
14,506 |
13,957 |
Source: Japan Trade Monthly
Unit: million yen
- The main sources of imports of spices are as follows:
|
1995 |
1997 |
1999 |
share |
| Malaysia |
1,591 |
3,324 |
3,674 |
25.7% |
| China |
1,802 |
3,312 |
2,679 |
18.7% |
| India |
482 |
1,169 |
1,690 |
11.8% |
| Indonesia |
652 |
1,041 |
1,224 |
8.6% |
| Thailand |
1,295 |
727 |
581 |
4.1% |
| Others |
3,838 |
5,353 |
4,463 |
31.1% |
| Total |
9,660 |
14,926 |
14,311 |
100% |
Source: Japan Trade Monthly
Unit: million yen
- Only a very few spices are produced in Japan. These include Japanese horseradish, Japanese pepper, capsicum and garlic. Self-sufficiency is under 10% and falling by the year. However, almost all spices sold in small jars for home consumption and products for processing and commercial use are processed and manufactured in Japan from imported ingredients, and less than 1% of spices are imported as finished products.
- When imported, spices are subject to the Plant Protection Law and Food Sanitation Law. To prevent the spread of insects capable of causing damage to plants, therefore, importers must submit an application for inspection of plant imports to the relevant plant protection station attaching a certificate of inspection from a government agency in the country of export as soon as a shipment enters port. If harmful insects are discovered and a shipment fails inspection, the importer may be ordered to disinfect, dispose of or reload the goods. Under the Food Sanitation Law, food import notification accompanied by the necessary documents must be submitted to the food import surveillance section of the relevant quarantine station. If necessary, a hygiene inspection will then be performed on goods within the bonded area to decide whether import permission should be granted.
- Under the Food Protection Law and Measurement Law, spices sold in small containers, must be labeled specifying (1) the name of the article, (2) weight of content, (3) appreciation period (best-consumable date), (4) food additives (if used), (5) name and address of importer and distributor, and (6) method of storage. If products are made from imported ingredients packed for retail in Japan, they must be labeled specifying the following details: (1) name of article, (2) weight of content, (3) appreciation period (best-consumable date), (4) food additives (if used), and (5) name and address of manufacturer.
- Spice distribution channels are extremely complex, and include the import of both finished products and raw materials, domestic processing, shipment, and sale. In the main, spices are imported in raw form and processed in Japan, rather than being imported as finished products.
- As diets have grown more "westernized" and diverse, various processed foods, home cooking, and ethnic, Italian and Chinese cuisine involving the use of spices have grown in popularity. Given the steady growth in demand for products that more closely meet the needs of consumers, such as spices packaged in tubes and mixed salt and pepper, there is likely to be robust growth in the future in domestic demand for spices playing an important secondary role in people's affluent dietary lifestyles.
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