[Sca-cooks] Spices for preservation of meats
Suey
lordhunt at gmail.com
Sat Nov 18 10:47:31 PST 2006
Misconceptions have sprung up such as the medieval application of spices
to preserve meat. Some herbs can preserve blood but generally food was
preserved with salt. Thyme, for example, was used with honey in
conservation of foodstuffs but spices were not incorporated unless salt
or other preservative was added. Meats that were kept over the winter
months buried in salt, not spices. Further there is absolutely no
evidence that spices were used to mask disagreeable tastes such as
salted meats or spoiled food. Stomachs then, as today, could not
tolerate rotten victuals.
Other items for preserving food are oil or another grease, sugar or
honey, lemon juice, vinegar, or pickle sauces or meats and fish were
smoke dried. Spices were added to these preserves only to enhance or
change the taste and then only sparingly. Remember pepper alone was as
expensive as the purchase of a slave or a sheep. We find spices in
nobles' household accounts but lower classes not only could not afford
spices, they seldom had meat as hunting grounds were owned by the nobles
and it was forbidden to hunt on them. Meat was for the nobleman it was
thought that as he needed it for strength in wars riding his horse and
wearing armor.
Christy Campbell or Ysabelle wrote:
Can anyone point me at information on the period uses of spices to preserve meat?
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