SC - Spices, pantry and import of each

[DianaFiona at aol.com]

In a message dated 98-07-17 14:26:32 EDT, you write:

<< 
 I figure that the list of general must haves includes  
 
 SPICES:  saffron, grains of paradise, black peppercorns, galingale,
 cardamom, salt, cubebs
 
 Additionally, as available for purchase, or in an herb garden:
 FRESH HERBS  garlic, sage, rosemary, ginger, borage, (No one
 mentioned) Rue, chervil, marjoram, 
 
 CONDIMENTS: verjuice, vinegar, garum/liquimen
 ============================================================ >>
      Everyone's going to have slightly different prefferences on the
listings, depending on what sources they use most. My slight adjustments would
include moving ginger to the (Dried) spices list, dropping the cubebs, and
adding cinnamon, cumin and corriander. In the fresh herbs, I'd drop borage and
add parsley, thyme, mint and hyssop--and, reluctantly, fresh corriander (I
hate it, but it *was* pretty popular......). I'd probably add mustard to the
condiments--I haven't seen it *in* that many dishes, but it's easy to get and
so *good*. ;-) 

         Ldy Diana
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