The use of spices predates written history; archaeologists have discovered that they were already used in very ancient civilizations. The Chinese were already using cinnamon in 3000 BC. and the ancient Egyptians used spices for embalming. Slaves and peasants ate on garlic and onion, and the aromatic plants were of daily use. The most precious spices came to Rome from China and India along the ancient caravan routes and in particular the `silk road`. Arab merchants amassed great wealth thanks to the voluptuous Romans` insatiable appetite for exotic and spicy flavors. There was a great use of spices in Roman cuisine; these were indispensable because they improved the preservation of meat and fish, which was difficult due to the lack of refrigeration and modern preservatives. Coriander, cloves, mustard, anise and cinnamon were spices known and used by the Romans in their refined cuisine, but the prince of spices was undoubtedly black pepper, available in different qualities and in large quantities.

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