| Herbs, Spices, and Seasonings |
Herbs, spices and seasonings have been used for centuries by cooks to add flavour and
seasonings to any dish. Spices were one of the most sought after commodities and one of the
main principals in the founding of trade between distance lands. The spice trail brought exotic
spices from the Orient to Europe.
seasonings to any dish. Spices were one of the most sought after commodities and one of the
main principals in the founding of trade between distance lands. The spice trail brought exotic
spices from the Orient to Europe.
Herbs and leaves were a stable of diets, even before many
meats were introduced. Many of the first cookbooks were simple
instructions on the use of herbs. As well, the medicinal virtues of
herbs was recognized very early and most ancient remedies
espoused the use and effects of many of these. Spices were
among the most luxurious products available in the Middle Ages,
the most common being black pepper, cinnamon (and the
cheaper alternative cassia), cumin, nutmeg, ginger and cloves.
They all had to be imported from plantations in Asia and Africa,
which made them extremely expensive.
meats were introduced. Many of the first cookbooks were simple
instructions on the use of herbs. As well, the medicinal virtues of
herbs was recognized very early and most ancient remedies
espoused the use and effects of many of these. Spices were
among the most luxurious products available in the Middle Ages,
the most common being black pepper, cinnamon (and the
cheaper alternative cassia), cumin, nutmeg, ginger and cloves.
They all had to be imported from plantations in Asia and Africa,
which made them extremely expensive.
It has been estimated that around 1,000 tons of pepper and 1,000 tons of the other common
spices were imported into Western Europe each year during the late Middle Ages. The value of
these goods was the equivalent of a yearly supply of grain for
1.5 million people. While pepper was the most common spice, the most exclusive
was saffron, used as much for its vivid yellow-red color as for its flavor.
Spices that have now fallen into some obscurity include grains of paradise, a relative of
cardamom which almost entirely replaced pepper in late medieval north French cooking, long
pepper, mace, spikenard, galangal and cubeb. Sugar, unlike today, was considered to be a
type of spice due to its high cost and humoral qualities.
spices were imported into Western Europe each year during the late Middle Ages. The value of
these goods was the equivalent of a yearly supply of grain for
1.5 million people. While pepper was the most common spice, the most exclusive
was saffron, used as much for its vivid yellow-red color as for its flavor.
Spices that have now fallen into some obscurity include grains of paradise, a relative of
cardamom which almost entirely replaced pepper in late medieval north French cooking, long
pepper, mace, spikenard, galangal and cubeb. Sugar, unlike today, was considered to be a
type of spice due to its high cost and humoral qualities.
Common herbs such as sage, mustard, and especially
parsley were grown and used in cooking all over
Europe, as were caraway, mint, dill and fennel.
A popular modern-day misconception is that medieval
cooks used liberal amounts of spices, particularly black
pepper, merely to disguise the taste of spoiled meat.
However, a medieval feast was as much a culinary
event as it was a display of the host's vast resources
and generosity, and as most nobles had a wide
selection of fresh or preserved meats, fish or seafood
to choose from, the use of ruinously expensive spices
on cheap, rotting meat would have made little sense.
parsley were grown and used in cooking all over
Europe, as were caraway, mint, dill and fennel.
A popular modern-day misconception is that medieval
cooks used liberal amounts of spices, particularly black
pepper, merely to disguise the taste of spoiled meat.
However, a medieval feast was as much a culinary
event as it was a display of the host's vast resources
and generosity, and as most nobles had a wide
selection of fresh or preserved meats, fish or seafood
to choose from, the use of ruinously expensive spices
on cheap, rotting meat would have made little sense.
