[Sca-cooks] Cardamom

[James Prescott]

Some data points:


Aliquot (p. 147) says that the popes in Avignon (1300s) used
'cardamomum'.  It is not clear to me from the article whether
this meant cardamom, or was an alternative name for grains of
paradise.


(H. Aliquot, "Les épices à la table des papes d'Avignon au XIVe
siecle", in Manger et boire au moyen age (2 vols).  Actes du Colloque
de Nice, 1982.  Centre d'études medievales de Nice.  Les Belles Lettres. 
1984.)




Flandrin (p. 76) says that between the 14th and 16th centuries they
used "saffron, ginger, galingale, long and round pepper, grains of
Paradise or 'maniguette', whole cloves, nutmeg and mace, sometimes
cubebs, cardamom, and sandalwood".

He indicates (p. 85) that cardamom is called for in recipes in:
LIBER DE COQUINA
LIVRE TOSCAN
LIVRE VENITIEN
TRACTATUS DE MODO PREPARANDI ET CONDIENDI
THE FORME OF CURY


(Flandrin, J-L.  "Internationalisme, nationalisme et régionalisme dans la
cuisine des XIVe et XVe siècles."  In Manger et boire au moyen age.)



Santich (p. 135) says that Libre de Sent Sovi uses cardamom.

(Santich, B.  "L'influence italienne sur 
l'évolution de la cuisine médiévale catalane." 
In Manger et boire au moyen age.)



Thorvald