[Sca-cooks] substitutes for: garlic, cinnamon

[Johnna Holloway]

I searched this. For garlic maybe certain websites suggest
Asafoetida.
Bouquet: a pungent smell of rotting onions or sulfur. The smell  
dissipates with cooking.
Flavour: on its own, extremely unpleasant, like concentrated rotten  
garlic. When cooked, it adds an onion-like flavour.
http://www.theepicentre.com/Spices/asafetid.html

The other plant that turns up is
Some recipes call for coriander roots, and the roots can also be used  
as a substitute for garlic.

--
For cinnamon, maybe use nutmeg or allspice.

---
medivalcookery.com lists both original recipes (search by ingredient)  
and a good selection of modernized versions.
Have you tried there?

Johnnae

On Sep 19, 2010, at 9:43 PM, Patricia Dunham wrote:
> 1. So, IS there any substitute for garlic, or do you just plain  
> leave it out?  thx
>
> 2. And, as the winter holidays slowly begin to peek over the  
> horizon, anybody out there who hasn't already heard that I also need  
> a substitute for cinnamon/cannel/cassia?

> 3. Otherwise, anybody have any ideas for substitutions (or just  
> "forget about it, leave it out") for sweet OR savory dishes, baking  
> OR other (like in medieval meat recipes, eh?)