Curious, i decided to count all the spices, herbs, and other seasonings and flavorings used in the Kitab al-Tabikh written by al-Bahdadi and dating from the 13th century. I used the edition printed in Medieval Arab Cookery, translated into English by A.J. Arberry, with additional notes and updates by Charles Perry. This took some time, and i have a lacuna here and there. Nonetheless, here are the basics, as they currently stand.

I counted the seasonings in all the recipes in chapters 1 through 7. There were 112 recipes. I also counted the 37 recipes in chapters 8 (khabis), 9 (halwa), and 10 (qata'if and khusknânaj), but these are all sweets and thus heavy on saffron, rosewater, sugar, almonds, other nuts, and dates, so i didn't include them in the totals. Interestingly, cinnamon does NOT show up in the sweets, unlike modern American culture. Instead the sweets are flavored with rosewater, saffron, various nuts, and to a far lesser extent camphor, musk, and nard.

Almost half the spices are locally grown: coriander, cumin, sumac, nigella, mustard, caraway, anise, fennel are indigenous to the Eastern Mediterranean. The herbs and allia (plants in the onion family, which includes garlic) are all local. There is limited production of mastic, which is the resin from a tree related to the pistachio. This particular species grows only in a very limited geographical region. Most, if not all, commercially sold today comes from the island of Chios in the Eastern Mediterranean. I don't know if saffron was locally grown - it came to Mesopotamia from Persia, so even if imported, it wouldn't be a long trip, unlike cinnamon and peppercorns, which came from or through India.

I was surprised that cloves and cardamom were so rarely used. At this time cloves grew only on one island in the Indonesian archipelago, which could explain its rarity. But various forms of cardamom grow in South and Southeast Asia, so it would seem that they wouldn't be harder to get than cinnamon.

What I Counted
Spices	Herbs
Roses	Allia
Sweetening Agents	Souring Agents
Nuts & Seeds	Other

I also counted the spices in the 13th century Anonymous Maghribi and Andalusi Cookbook. It has a number of differences from the Baghdadi spicebox, as it includes basil and lavender flowers, and the proportions of spices differ.

1. White Mustard: Sinapis alba / Brassica hirta (the seeds are actually yellow to light brown)
White mustard originated in the Mediterranean region, but various cultivars are grown in Northern, Central and Eastern Europe.

2. Black Mustard: Brassica nigra
Black mustard is endemic in the Southern Mediterranean region, where it has been cultivated for thousands of years.

3. Brown mustard:
a. Romanian Brown Mustard or Sarepta mustard (Brassica juncea) from Eastern Europe
b. Indian Brown Mustard (Brassica integrifolia or Brassica juncea, a fertile hybrid from Brassica nigra and Brassica campestris) from India and Central Asia

Andrew Dalby in Dangerous Tastes: The Story of Spices speaks only of White Mustard. According to him, it was known in Greece 4000 years ago and was taken to India and China, where it was planted, even though there were indigenous mustards in those regions.

According to Gernot Katzer's web site, of the three species, black, Romanian brown, and Indian brown, the last is probably most commonly sold in the West (in the late 20th and early 21st centuries). He goes on to say: "Although the pungency of black mustard is slightly stronger than that of brown mustard, black mustard is hardly planted in Europe anymore, and brown mustard is the dominating quality on the European market. The reason is that brown mustard, unlike black mustard, can be harvested by machines which make production much cheaper in countries where working force is expensive."

I am not sure, but it seems like it could have been 1, 2, or 3b.