[Sca-cooks] spices

Kathleen Roberts 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.
Kathleen Roberts
Admissions Advisor
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.
> Shoshanah

Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org

More information about the Sca-cooks mailing list