21. viii

`->` D/C: "Looking at the sources of some common spices, mustard and black pepper are from seeds, cinnamon from bark, cloves from dried flower buds, ginger and turmeric from roots, while mace and saffron are from seed covers and stigma tips, respectively."
22. vi

`->` D/C: "Eventually, extensive overland trade routes, such as the Silk Road, were established, yet it was maritime advances into India and East Asia which led to the most dramatic growth in commercial activities."
23. iii

`->` D/C: "Originally, Muslim traders dominated these routes... eventually came to rule the Far East and, consequently, control of the spice trade."
24. vii

`->` D/C: "But why were spices always in such demand? There are many answers... But most obviously, spices flavoured the bland meat-based European cuisines."
25. x

`->` D/C: "Predictably, the majority of the world's spices are produced in India... Vietnam is the largest producer and exporter of pepper."
26. v

`->` D/C: "However, there are disadvantages in grinding spices. It increases their surface area many fold, accelerating the rate of evaporation and oxidation of their flavour-bearing and aromatic compounds."

27. F

`->` D/C: "The exact ingredients of the sauce vary from restaurant to restaurant... the ever-popular masala, as noted, could be anything, depending on the chef."

28. T

`->` D/C: "spices were the driving force for the world economy... and became the major impetus to exploration and conquest."

29. NG
`->` D/C: "Vietnam is the largest producer and exporter of pepper," (no mention of consumption)

30. T
`->` D/C: "whole dried spices retain these for much longer. Thus, seed-based varieties (which can be packaged and stored well) are often purchased in this form."