SC - Re- Candied Ginger

[Mark Harris]

Alys Katharine said:

> Thomas Dawson (1596) has it as part of the banquet (dessert) course. My 
> assumption is that the candied version was used as a confection just as 
> candied cubebs, cinnamon, nutmeg, anise and coriander seeds, etc. were 
> used.  

I can see candied ginger. I've had that. A bit sharp but reasonable.
Cinnamon, I can also see. Cinnamon and sugar go together. Are we
talking about the powder scraped off the bark or the bark itself?

I'm not sure what anise tastes like.

But coriander seeds??? And cubebs???? I thought someone here had
described cubebs as tasting similar to pepper. Blech.

But perhaps you end up with something closer to modern rock candy
with a slight tinge of color and flavor from the spices.

Anybody here ever candied any of these spices?

Stefan li Rous

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