This display at a market in Marmaris, Turkey, specializes in two spices. The first is Turkish and Indian saffron, which has been used for over 4,000 years for everything from a medicine, dye, bathing agent, aphrodisiac and, oh yeah, to add aroma and flavor to food. It is extremely expensive because it takes about twenty hours to harvest the 50,000 to 75,000 crocus flowers to produce a single pound. The second is pepper. The black is when the unripen peppercorns are cooked and dried, the white is only the plant’s seed, and the red are usually processed in vinegar and brine. The origin of pepper is traceable to southern India at least a thousand years B.C.