HERB - Culinary use of spices...

[Jenne Heise]

I'm working on a class for this weekend on "Spices from the East". The
medical parts are easy. But I am fumbling over the culinary bits, since
I'm more of an apothecary than a cook, so Ihave trouble generalizing from 
the recipes I'm looking at. I know that cinnamon, nutmeg and
saffron seem to be used in practically every kind of food, and that grains
of paradise were used as a pepper alternative, but can people help me out
with sweeping gneralizations of the kinds of uses medieval cooks had for:
galingale
cardamom
cumin
frankincense
ginger
cubebs
Mace
pepper
tumeric
?

Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
"The Sons of Mary seldom bother, for they have inherited that good part;
But the Sons of Martha favour their Mother 
	of the careful soul and the troubled heart.
And because she lost her temper once, 
	and because she was rude to the Lord her Guest,
Her Sons must wait upon Mary's Sons, world without end, reprieve, or rest."
				-- Rudyard Kipling, "The Sons of Martha"  

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