Portuguse seamen have been famous since the fifteenth century for being among the first to open up the spice routes when before Italy was the only country transporting spices over land.
Because they had the advantage of carrying and selling the spices directly, they could offer them at a cheaper price. Suddenly it was Lisbon and not Venice that was in command of the spice trade.
Spices during the fifteenth century and before and after were indispensible. Pepper especially was used to flavor meat that had been improperly salted or cured. Cinnamon as well was a much used spice to flavor foods, not only baked goods.
Yet the hallmark of portuguese cooking has always been simplicity, and so you will notice that not too many exotic spices are used.
Such spices as curry are rarely found, if at all as it was never very popular in traditional cooking.
Herbs are very traditional, and you will not find a wide variety
as most used herbs are parsley, mint, coriander and bay leaf. These herbs are used in abundance.Below is a list of the types of spices, herbs and condiments available in Portugal and used according to region and more and more widely used now.
Aniseed,
Basil,
Bay leaf,
Chillies,
Cinnamon,
Cloves,
Coriander,
Cumin,
Garlic,
Lemon,
Mandarin,
Mint,
Nutmeg,
Onions,
Orange,
Oregano,
Paprika,
Parsley,
Pepper,
Rosemary,
Saffron,
Sage,
Tarragon,
Vanilla,
Wine,
Wine vinegar,
Winter savory,
The most difficult of these ingredients to obtain would be fresh basil and fresh coriander. Coriander is the only one that would be considered a must in Portuguese Cooking.
Paprika is widely used. It is called Colorau and is made from powdered mild peppers.
Onions and Garlic are vital in Portuguese cooking. First of all Cod (especially) needs garlic as a flavoring to bring out the best of this seafood. and Onions you will find are one of the first things fried when beginning a Portuguese dish.
Next time we will explore Condiments and Spices in Brazil. See you soon.
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