karobert at unm.edu
Fri Jan 13 14:15:31 PST 2012
I tend to lean to mustard, horseradish and ginger. All are appropriate, relatively inexpensive and easily available.
If the person inquiring is a beginning cook, these may be a good set of gateway spices.
University of New Mexico
"Being Irish, he had an abiding sense of tragedy, which sustained him through temporary periods of joy."
W B Yeats
>>> Susan Fox <selene at earthlink.net> 1/13/2012 3:00 PM >>>
Search terms for you: 'grains of paradise" "long pepper". The next
time some chili head whines that medieval food has no bite, make him
chomp down on a long pepper. That should get his attention.
On 1/13/2012 1:14 PM, Susan Lin wrote:
> We've had a question in our barony about hot and spicy foods in medieval
> times. I tried to search the Florilegium but couldn't get the search link
> to work.
> Do any of you have a good source for me to send this lady to gain insight
> into the hot and spicy foods of our times.
> Thank you so much.
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