In the Bible, words for “spice” include the
Hebrew bosem
(NIV: “spice, perfume, fragrance”) and sam (NIV:
“fragrant incense, fragrant spice”) and the Greek arōma
and amōmon
(NIV: “spice”). Aromatic vegetable products were used
either to season food or as perfuming agents, and sometimes as both.
The Greek term amōmon
occurs only in Rev. 18:13, in this context probably referring to a
spice from India. The term arōma
occurs only in Mark 16:1; Luke 23:56; 24:1; John 19:40, where it is
not technically part of an embalming process, since it does not stop
decomposition, but rather is intended to offset the odor of death. If
a funeral pyre is not intended in 2 Chron. 16:14, the spices
there serve this same function. The Hebrew term sam occurs most
frequently in Exodus in connection with the incense to be burned
before God (Exod. 25:6; 30:7, 34; 31:11; 35:8, 15, 28; 37:29; 39:38;
40:27; cf. Lev. 4:7; 16:12; Num. 4:16; 2 Chron. 13:11). The term
bosem occurs more widely throughout the OT with reference to both
fragrances (e.g., Isa. 3:24) and spices (e.g., 1 Kings 10:10)
and can modify the name of specific spices, as in Exod. 30:23:
“cinnamon spice” (NIV: “fragrant cinnamon”)
and “cane spice” (NIV: “fragrant calamus”).
Spices
were in high demand, making food and living more enjoyable,
especially for the wealthy. They were used in food (implicit in Ezek.
24:10) and drink (Song 8:2). The spice trade forged the earliest
routes from northern India to Sumer, Akkad, and Egypt (cf. Gen.
37:25). Trade led to cultural exchange and, in the time of Solomon,
to national wealth from tolls collected on such shipments. Ezekiel
27:22 and Rev. 18:13 show the value associated with this trade, and
2 Kings 20:13 places spices among King Hezekiah’s
“treasures.” The sensual luxury of spices could be erotic
(e.g., Esther 2:12; Song 5:1; 6:2; 8:14); indeed, Song of Songs,
though short, uses the word bosem more than any other book in the OT.
Some spices, such as frankincense, were important to worship rituals
in ancient Israel, being used in offerings (Lev. 24:7) and in the
anointing oil and incense (Exod. 25:6; 30:22–38). Producing the
right mixtures required skilled individuals (Exod. 30:25; 1 Chron.
9:29–30).
The
list below includes a number of spices named in the Bible.
Aloe
(Heb. ’ahalim,
’ahalot; Gk. aloē).
In the OT this probably refers to Aquilaria agallocha, a spice
derived from the eaglewood tree and used to perfume cloth (Ps. 45:8;
Prov. 7:17; Song 4:14). In the NT, it refers to the juice from Aloe
vera leaves (John 19:39).
Balm
(Heb. tsori).
Apparently native to Gilead, the plant is now unknown. The earliest
association is with stacte (Commiphora
gilea-densis),
which does not currently grow in Gilead. Noted for its healing
benefit to wounds (Jer. 8:22; 46:11; 51:8), balm was exported (Gen.
37:25; 43:11; Ezek. 27:17).
Calamus
(Heb. qaneh).
Also known as sweet flag (Acorus
calamus),
calamus was used for its aroma and as a tonic and stimulant (Song
4:14; Isa. 43:24; Jer. 6:20; Ezek. 27:19).
Caraway
(Heb. qetsakh).
The seeds of this plant (Nigella
sativa)
were used as a condiment and to ease intestinal gas. A light beating
freed the seeds without crushing them (Isa. 28:25, 27).
Cassia
(Heb. qiddah,
qetsi’ah).
These Hebrew terms probably refer to an aromatic similar to cinnamon,
like the bark of the Cinnamomum aromaticum, or more likely the
Cinnamomum iners of Arabia and Ethiopia (Exod. 30:24; Ps. 45:8; Ezek.
27:19).
Cinnamon
(Heb. qinnamon;
Gk. kinna-mōmon).
A local variety of cinnamon, or “true cinnamon”
(Cinnamomum
zeylanicum)
imported from Sri Lanka (Exod. 30:23; Prov. 7:17; Song 4:14; Rev.
18:13). Loosely related may be the “spice” (Gk. amōmon)
of Rev. 18:13; the word often appears alongside “cardamom”
in extrabiblical writings; it perhaps indicates black cardamom.
Coriander
(Heb. gad).
Also known as cilantro, this has long been used as a food seasoning;
it also served as a medicine to aid digestion and sleep (Exod. 16:31;
Num. 11:7).
Cumin
(Heb. kammon;
Gk. kyminon).
Cuminum cyminum, which is similar to caraway in taste and appearance,
has long been cultivated in Palestine as a seasoning. Like caraway,
it is threshed to keep the seeds intact (Isa. 28:25, 27; Matt.
23:23).
Dill
(Gk. anēthon).
Used for seasoning, this herb (Anethum
graveolens)
was among those tithed by the Pharisees (Matt. 23:23).
Frankincense
(Heb. lebonah;
Gk. libanos).
This fragrant resin from trees of the genus Bos-wellia was used in
worship (Exod. 30:34; Lev. 24:7) and was among the gifts brought to
Jesus at his birth (Matt. 2:11).
Gum
resin
(Heb. natap).
Also known as stacte, this ingredient of the holy incense (Exod.
30:34) was derived from either Commiphora
gileadensis (balm
of Gilead) or Styrax officinale.
Mint
(Gk. hēdyosmon).
Most likely Mentha
longifolia,
it was tithed by the Pharisees (Matt. 23:23; Luke 11:42).
Myrrh
(Heb. mor,
lot;
Gk. smyrna,
cf. myron).
A resin exuded from incisions in the branches of trees such as
Commiphora
myrrha
and Commiphora
kataf
and useful for its fragrance and antiseptic properties (Exod. 30:23;
Ps. 45:8; Prov. 7:17; Song 1:13; 3:6; Esther 2:12). Hebrew lot (Gen.
37:25; 43:11) probably refers to labdanum.
Nard
(Heb. nerd;
Gr. nardos).
In the OT (Song 1:12; 4:13–14), camel grass (Cymbopogon
schoenanthus)
from northern Africa and Arabia probably is in view, but in the NT
(Mark 14:3; John 12:3), Nardostachys
jatamansi
from Nepal is suggested. Nard was used as an ointment or perfume.
Rue
(Gk. pēganon).
Mentioned only in Luke 11:42, Ruta chalepensis was cultivated to
flavor food and was thought to have medicinal value.
Saffron
(Heb. karkom).
Produced from the flowers of the Crocus sativus, native to Greece and
Asia Minor, this expensive spice was used not only for culinary
purposes but also as an antispasmodic and emmenagogue (Song 4:14).