Did you know that spiciness is actually not a flavor, but a pain? That salt, in a strict sense, is not a spice but a mineral? That paprika powder is one of the most recent spices known to humanity? That among the ancient Romans, ginger was considered one of the most expensive spices, not saffron? That hazelnuts and almonds are the oldest spices in the world? After years of free-from kitchens, flavor-confusing molecular gastronomy, and artificial flavors in industrial and junk food, natural spices are experiencing a renaissance in Western Europe. This development is driven by new, exciting influences from distant spice regions in the Near and Middle East, as well as a renewed focus on regionality and the origin of food. Culinary enthusiasts in the German-speaking world are literally sharpening their palates and embracing exotic spices and vibrant herbs.