You wrote-- "Yes, spices were very expensive -- that was the point. Conspicuous consumption has never been overly concerned with logic or taste. But I digress. The point is, the European medieval kitchen had many "sharp" spices that are virtually unknown there today. In addition to Black Pepper (Piper nigrum), they regularly used Cubeb Pepper (Piper Cubeba), Long Pepper (Piper longum), Ashanti Pepper (Piper guineense), Ethiopian Pepper (Xylopia aethiopica), and Grains of Paradise AKA Melegueta Pepper (Amomum Melegueta). Mustard, of course, was a popular seasoning in England -- as it still is." And don't forget in the early centuries there were the Romans who took with them their condiments including that fermented fish sauce that could fell an ox. (I too was in SCA many years ago, lots of fun) -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/