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

[Glenn Crawford]

Thanks, It is a Start.

Glenn

>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

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