Although we have a long history of using spices, we are more likely to call them aromatic plants, so the concept of spices still originates mainly from the European continent, dating back to the time of the Roman Empire. With the fall of the ancient Roman Empire, the European continent entered the Middle Ages, and it was during this time period that spices were produced on the European continent and a name of "vanilla" was proposed, not only spices, but also herbs, which is the evidence of some friends' European research on cooking spices.
Since the fall of the Roman Empire, the European continent has entered an era of fragmentation, and it is precisely for this reason that the Arabs have succeeded in taking over the spice trade, and the monopoly has resulted in the extremely high price of spices, and the myth that pepper is more expensive than gold has emerged. The high price naturally made spices only serve the privileged class, and in order to balance this situation in the Middle Ages, the church proposed the concept of so-called vanilla.
Compared with traditional spices, vanilla generally has a disadvantage, that is, the aroma does not last, but many vanilla can be found in continental Europe, so the price is relatively cheap, and it belongs to the type that ordinary people can afford. Although we in China have also developed the concept of "vegetable spices" such as vanilla in modern times, we are more out of the needs of cooking, and the "ingredients" in Cantonese cuisine are more typical representatives. After understanding this, it is clear that the two categories of spices and herbs proposed by Europe are more of a powerlessness and helplessness, rather than an in-depth study of cooking. It can be said responsibly that throughout the world's cooking, Chinese culinary skills have always been outstanding.