[Sca-cooks] spice quality
Stefan li Rous
StefanliRous at austin.rr.com
Thu May 25 00:03:04 PDT 2006
Selene asked:
<<< grizly wrote:
> Bad cooking also consists of using spices that are years old and
> tiome/tempuerature abused. cinnamon is one that happened locally
that
> had lost nearly all essential oils to become basically colored
chalk .
> . . but was used in a couple of dishes featuring cinnamon.
> Unfortunate mistake that the docs couldn't hide.
On the other hand, is this not a reasonable approximation of the
condition of spices by the time they were walked from Asia to Europe by
the Silk Road, or shipped around the Horn? OK, it might age better if
left unground but still, something to consider. >>>
Nope, nope, nope. If the spices showed up at the market as bad as
that, they would hardly justify the high prices for them. They
weren't cheap. It helps that the spices were shipped from the mid and
far east unground. We're complaining about spices costing a few
dollars. Would you buy spices that bad for tens or hundreds of
dollars more?
See these files for past discussions on this topic:
p-spice-trade-msg (30K) 9/ 4/04 The period spice trade. Routes,
methods.
http://www.florilegium.org/files/COMMERCE/p-spice-trade-msg.html
spice-storage-msg (24K) 5/13/06 Period and modern spice storage.
http://www.florilegium.org/files/PLANTS/spice-storage-msg.html
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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