[Sca-cooks] Spices was licorice,

[AEllin Olafs dotter]

Hmm. Makes sense.

Also makes me realize I don't really know off hand which spices can be 
grown in Europe...  and, for that matter, where in Europe. Its climate 
has a pretty wide variation. I know that peppers and cloves were Asian...

What about cardamom?

AEllin

Phil Troy / G. Tacitus Adamantius wrote:

> Also sprach AEllin Olafs dotter:
>
>> Speaking of anise (well, I am, anyway),  I was, in preparation for a 
>> dessert board this June, looking at sweets recipes in Markham (I 
>> found that I seem to  need to go late for much sweet stuff...)  Boy, 
>> either he really liked anise, or it was very popular at the time! 
>> This is going to be interesting...
>
>
> Here's a little thinking-cap project:
>
> Make a list of all the spices you can think of. Separate them into two 
> columns -- ones which are native to Europe and will grow there, and 
> ones which have to be imported from Asia.
>
> Look at your European list. It'll have stuff like mustard, caraway, 
> cumin, coriander seed, anise, fennel, one or two others. Now (with the 
> exception of mustard), these aren't the only ones that were candied 
> and otherwise preserved, and used in quantity in baking, and which 
> figure heavily in Markham, but that list comes pretty close, doesn't it?
>
> Adamantius
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