Editing Condiment (section)

== Global uses ==
When global trade was established, spices and seasoning were among the common commodities that were traded. Many of the popular spices from around the world were exchanged, giving rise to the usage of foreign seasonings in many cuisines. India, Asia, and China introduced basil, cardamom, cinnamon, clove, garlic, ginger, mace, mustard, nutmeg, onion, tamarind, and turmeric.<ref name=":2">{{Citation |last=Brown |first=Peter M. |title=Spices, Seasonings, and Flavors |date=2009 |work=Ingredients in Meat Products: Properties, Functionality and Applications |pages=199–210 |editor-last=Tarté |editor-first=Rodrigo |url=https://link.springer.com/chapter/10.1007/978-0-387-71327-4_9 |access-date=2025-04-25 |place=New York, NY |publisher=Springer |language=en |doi=10.1007/978-0-387-71327-4_9 |isbn=978-0-387-71327-4|url-access=subscription }}</ref> The Mediterranean and Middle East countries introduced bay leaf, coriander, cumin, dill, fennel, fenugreek, rosemary, sage, sesame, and thyme.<ref name=":2" /> North America and Latin American countries provided allspice, annatto, chile peppers, chocolate, and sassafras.<ref name=":2" /> All of these spices and seasonings are used in traditional recipes from their respective originating countries. The development of many different dishes and cuisine around the world are dependent on the introduction of these foreign spices and seasonings.