SC - Quantities of salt and spices used.

[maddie teller-kook]

One other thing to consider in spices during the middle ages was their
expense. What we pay today for black pepper is cheap compared to what nobles
paid long ago. In considering the price of spices, I'd say that was also a
factor in using spices sparingly. I don't follow the idea that cooks used
heavy spicing in dishes

Meadhbh

- ----- Original Message -----
From: <Devra at aol.com>
To: <sca-cooks at Ansteorra.ORG>
Sent: Monday, February 01, 1999 10:37 PM
Subject: Re: SC - Quantities of salt and spices used.


>When we discuss quantities of spices added, we would do well to consider
their
>shelf life.  In period, spices were usually on the (Silk) Road something
like
>three years after their harvesting, before they came to the cooks' hands.
>
>Our spices, OOTH, are whisked from their plant-y birth to Mccormick's
>bottelery, [or wherever] and thence to our shelves in mere weeks.
Obviously,
>what we use is likely to give a much bigger bang than what they had!
>
>Surely this must be a factor.
>
>Devra the Baker
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