[CH] food from the dark ages

A.Paysinger (asenji@earthlink.net)
Sat, 10 Oct 1998 06:59:52 +0100

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/