[Sca-cooks] Cumin was Oat processing in the 16th century

[wheezul at canby.com]

Further digging has unearthed the word "Haberkümmel" (haberku:mmel) which
seems to be cumin.  This makes sense in terms of placement in the recipe
with other spices.    I started to doubt the oat connection when I ran
across 'Gartenköhm' (gartenko:hm) also listed in another sausage recipe.

Ryff's Lustgarten gives the names Mattkümmel, Wisenkümmel, Feldkümmel and
Kümmel to what looks to be caraway.  Romische Kümmel (which shows up as a
definition for Gartenköhm) is identified as cumin.  So perhaps Haberköhm
is synonymous with Feldkümmel as growing in fields.  Rontzier spells what
I think is thyme as 'Timian'.

At any rate, I think now that the word is either caraway or cumin -
probably cumin.  But I am still interested in the processing of oats!

Katherine

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