Why has Europe, historically, imported all of its seasonings and spices from overseas? What about native European spices (and herbs) made them lackluster compared to foreign ingredients?

by MisanthropeX

As an aside, is the dichotomy between a spice and herb due to cultural bias? I don't think of the Tarragon I put in my chicken to be a spice, but I do associate it with France, while I acknowledge the cumin in my curry to be a spice and distinctly Indian.

captainloverman

R/askculinary might know the answer if no one here does.