The Spice Route: A History

Keay's book is extensive, but I have to say it got bogged down at various points, and I had to push myself through those places to complete the read.

It covers everything to do with the seaborne spice route, although touches on overland routes (such as the Silk Road) to provide an overall context of how spices came to Europe.

Picking up on Ibn Batuta, Sir John Maundevile, Herodotus, Marco Polo, Pliny and other early history recorders, wading through their regularly inaccurate and unreliable information on spices and their origins, Keay attempts a structure to bring these in and out of his narrative as they become relevant. It is quite well managed, without bringing too many in at any given time. One of the challenges is the archaic names for various spices compared to the modern names, in some cases the same name evolving from one spice to another.

Pepper from the Malabar coast (and then many places in Indonesia), cloves from the Molucca's, nutmeg and mace from the Banda islands, sandalwood from Timor, cinnamon from Sri Lanka and Frankincense from Arabia are the main heroes of this story, but the bigger surprise of how in some cases their origins remained secret.

Initially trade was small scale and took place in small vessels, moving spice from their islands of origin only moving them a small distance before trading them on to another. The Arab, Chinese and Indian merchants were all active in this, and as there were so many steps in the chain only very small amounts made it as far as Europe.

As the Portuguese become the big sea-faring players they develop the initial spice route, linking places they controlled to be the first to bring larger quantities to Europe. After a surprisingly long period of dominance, the Spanish, Dutch and British followed.

Although other reviewers appeared less bothered by the repetition and the slow spots which dragged for me, I dropped a star to end up on three stars. ***