[Sca-cooks] period spice containers/storage

[Sharon Palmer]

>Spices that might have been provided for the "banquet course" 
>included pepper, anise, cinnamon, ginger, coriander, nutmeg, cumin, 
>and cubebs, along with candied/sugared nuts like filberts, pine nuts 
>and almonds.

Rumpolt lists Various sugar comfits from the Apothecary:

Sugar coated almonds, anise, cinnamon bark, cloves, coriander, 
caraway, fennel, walnuts, hazelnuts, peach kernels, citron peel, 
apricot kernels, plum kernels, cherry kernels, chestnuts, bitter 
orange peel, lemon peel, chicory root, pimpernel root, elecampane 
root, sugar root, violet root, ginger and "various roots that a well 
tasting scent"

Ranvaig