Re- SC - Spices

[DianaFiona at aol.com]

In a message dated 97-09-03 15:23:27 EDT, you write:

<< 
 cinnamon, I think, you can grind in a mortar or coffee grinder.  Licorice I
am
 pretty sure is a root, so a licorice stick would be a dried blackish stick
 like thing- the dried root. 
 -brid
  >>
    Right on both counts, although I remember looking at a period Middle
Eastern recipe in Cariadoc's cookbook collection recently that called for
grating cinnamon, then leaving it on a plate to dry. Presumably, this would
have been the fresh bark, rather than the well-dried peices we get. I'd be
more likely to break it up and use my spice grinder, though--it's awfully
hard to deal with by hand! And Licorice roots are readily available, around
here at least, in the health food stores that carry bulk herbs, since it's
still quite popular medicinally. They, too, are pretty hard, but I've been
able to chop them into short chunks for teas with a heavy knife.

Ldy Diana 
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