<Li> Resins, such as asafoetida </Li> <Ul> <Li> Advieh (Iran) </Li> <Li> Baharat (Arab world, and the Middle East in general) </Li> <Li> Berbere (Ethiopia, Eritrea and Somalia) </Li> <Li> Bumbu (Indonesia) </Li> <Li> Cajun (United States) </Li> <Li> Chaat masala (India and Pakistan) </Li> <Li> Chili powder </Li> <Li> Curry powder </Li> <Li> Five - spice powder (China) </Li> <Li> Garam masala (South Asia) </Li> <Li> Harissa (North Africa) </Li> <Li> Hawaij (Yemen) </Li> <Li> Jerk spice (Jamaica) </Li> <Li> Khmeli suneli (Georgia, former U.S.S.R.) </Li> <Li> Masala (a generic name for any mix used in South Asia) </Li> <Li> Mixed spice (United Kingdom) </Li> <Li> Panch phoron (India and Bangladesh) </Li> <Li> Pumpkin pie spice (United States) </Li> <Li> Quatre épices (France) </Li> <Li> Ras el hanout (North Africa) </Li> <Li> Sharena sol (literally "colorful salt", Bulgaria) </Li> <Li> Shichimi togarashi (Japan) </Li> <Li> Speculaas (Belgium and Netherlands) </Li> <Li> Thuna Paha (Sri Lanka) </Li> <Li> Vegeta (Croatia) </Li> <Li> Za'atar (Middle East) </Li> </Ul> <Li> Advieh (Iran) </Li> <Li> Baharat (Arab world, and the Middle East in general) </Li>

Where did spices come from in the middle ages