[Sca-cooks] Question to the group....

[Philip & Susan Troy]

Glenn Crawford wrote:

> What are period spices for scotland around 1200-1600?

Presumably pretty much everything they used elsewhere in the time
period, since only a very small number of what we would now consider
spices are/were indigenous to Europe. Caraway, anise, fennel, maybe
cumin (think umbelliferous seeds -- dill? coriander?), plus mustard and
horseradish. So, importation of the more exotic stuff being necessary,
it's a reasonably safe bet that whatever was available in England in the
way of cubebs, pepper, saffron, grains of paradise, etc., would have
been available in at least lowland Scotland. As for the Highlands, it
seems evident they had access to saffron as a clothing dye, so
presumably they had access to the various other semi-tropical and
tropical imports as well. How extensively they were used may be another
mattrer.

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
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let him get away with it, it's going  to continue." -- Joe Torre, 9/98