SC - Horse-bread

[Stefan li Rous]

In a message dated 11/10/99 11:40:43 PM Eastern Standard Time, 
castorquinn at crosswinds.net writes:

<< what spices flowed through to Western Europe,
 before about 1300?  I am talking here of exotic spices, not the native
 spices , if there were any (were there?). >>

A quick glance at period recipes reveals cassia, cinnamon, galengal, long 
pepper, black pepper, nutmeg, ginger, cloves, grains of paradise, mace, 
raisins of Corinth, etc.

Native 'spices' were pretty much NOT used in noble cookery, SFAIK. Herbs such 
as laurel, thyme, parsley, sorrel, etc., are occasionally mentioned along 
with onions and, rarely, garlic.

I am sure that Stefan has loads of references in his Flore-thingy regarding 
the use of spices in period. 

Importation was usually through Venetian middle men with the Middle East 
providing the wares.

Ras
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