than the local bees and produced a higher yield of honey. It is also possible that the domestication of bees for honey production was introduced from Egypt during the Iron Age, and honey was being obtained from domesticated bees from late in the Iron Age period. Seasonings The most common and important seasoning was salt (), demonstrated by how it is referenced throughout the Bible, and by how its use was mandated with most sacrifices (). Salt was obtained from the Mediterranean or the Dead Sea. It was produced by evaporating seawater from both natural and artificially created drying pans along the Mediterranean coast. It was also obtained by mining salt deposits, such as at Sodom near the Dead Sea. Salt had to be transported to other locations, so most communities had to purchase it. Food was also flavored by plants, most native to the region and either cultivated, or gathered in the wild, although a few spices were imported. Garlic, onions, and possibly fenugreek were used to season cooked foods, as well as being eaten as vegetables. Herbs and spices included capers, coriander, cumin, black cumin, dill, dwarf chicory, hyssop, marjoram, mint, black mustard, reichardia, saffron, and thyme. Some seasonings were imported, such as myrrh, galbanum, saffron, and cinnamon, but their high cost limited their widespread use. Spices for special feasts were imported by the wealthy and royalty from Arabia and India and were highly valued. These included various types of pepper, and ginger. Another seasoning was vinegar, which was produced by extra fermentation of new wine. It was used for seasoning foods, pickling vegetables, and medicinal purposes. Storage and preparation of food Storing water and food was critical for survival, and particularly, being able to store enough food for use from one harvest to the next. To protect grain from damp and vermin, underground granaries were used for the bulk storage of grain. Families also stored grain, wine and oil in large pottery jars in their houses. When well protected, wheat, barley, legumes and nuts could be kept for long periods. Rainwater from roofs and courtyards was collected in cisterns to supplement natural sources like springs and wells. Fermentation, oil extraction and drying were all ways of converting food into products that could be stored. Feeding crops to animals was also a means of "storage on the hoof" with the animals converting the fodder into meat or milk.