For anyone interested in culinary history, the Biodiversity Heritage Library for Europe offers this interesting exhibition about spices. The exhibition features an alphabetized glossary of dozens of spices, from Ajwain (a strong, thyme-like spice grown in India and a number of Middle Eastern countries that can be used to season lentils) to Zedoary (a spice originally from India and Indonesia that, like ginger, has been used for medicinal purposes). Each spice entry includes photographs and illustrations of the spice, along with information about origin, interesting tidbits, and a recipe. Selecting an image reveals additional illustrations or photographs of the spice. The Biodiversity Library (which includes both U.S. and European versions) collaborates with Europeana Collections to offer digitized images from museums and libraries across Europe. Thus, the collection of photographs and historical illustrations available here is especially rich. Visitors may sort the collection by country, language, or timeline.