SC - Spoiled meat Disclaimer in sign-on package?

[Philip & Susan Troy]

I'd add cardamom and coriander.



- -----Original Message-----
From: maddie teller-kook <meadhbh at io.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Friday, July 17, 1998 9:44 AM
Subject: Re: SC - Spice cabinet-what do we stock?


>I would recommend the following:
>
>Saffron
>Cubebs
>Grains of Paradise
>Black Pepper
>Cloves
>Bay Leaf
>Oregano
>Basil
>Marjoram
>Garlic
>Ginger
>Galangale
>Rosemary
>Lovage
>Borage
>Rose Petals (organic only)
>Calendula
>Nutmeg and Mace
>
>The list can go on and on... I am sure I've left some out... anyone else
add to
>this list?
>
>Meadhbh
>
>Nick Sasso wrote:
>
>> I have a thread for general consumption and discourse:
>>
>> What items would be considered necessary,  recommended and luxury
>> items in a recreationist's spice collection.  This includes spices, dried
>> herbs, condiments and other flavorings.
>>
>> This is the basis for a class I am trying to develop and would enjoy your
>> learned input on this topic.  (Not to mention being of use to those on
this
>> list  building a medieval cookery spread).  I am using the standard
>> respected sources for frequencies and statements of trends from
>> different times/regions as support for my assertions so far.  Any input
>> add reference suggestions will be duly credited in my class notes and
>> bibliography. (I am perusing the Florilegium as well )
>>
>> Thanks.
>>
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>>
>>
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