[Sca-cooks] spices

[Johnna Holloway]

Well certainly spicy can be found. Hotness or the degree to which any  
food is spicy hot or just hot is probably very personal. What is  
lacking of course are the New World Chili peppers or Capsicum peppers  
and Allspice or Jamaica pepper.

http://www.botgard.ucla.edu/html/botanytextbooks/economicbotany/Capsicum/index.html
http://thepepperseed.com/
http://www.chilepepperinstitute.org/
http://www.floridata.com/ref/p/pime_dio.cfm
****
There are these two articles which concentrate on the spices and spice  
mixtures of the European world:

http://home.earthlink.net/~al-tabbakhah/misc/FineSpicePowders.html
Making a Fine Spice Powder by al-Sayyida Anahita al-Qurtubiyya bint  
'abd al-Karim al-Fassi (since named Urtatim - err-tah-TEEM) March 2004

and

F-It-spce-mixs-art - 12/25/03 in the florilegium

html version of the file http://www.florilegium.org/files/PLANTS/F-It-spce-mixs-art.rtf 
.
French & Italian Herb and Spice Mixtures by THLady Johnnae llyn Lewis.

Johnnae

On Jan 13, 2012, at 4:14 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