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

[jenne at fiedlerfamily.net]

> 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.

Note that many British herbals claim that horseradish wasn't used until
relatively recently. (I.e., the British didn't use it.)

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
"Are you finished? If you're finished, you'll have to put down the spoon."