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Research - Medieval Foods - Spices

To understand cooking in historic periods, you have to learn what fruits, vegetables, herbs and spices were available either in the gardens/fields or by trade. After the Crusades, trade had spread throughout Europe, the Middle East and even to Asia and India, so exotic spices were available - to the rich, of course.

According to Middle-Ages.Org.Uk Website, the following spices and enhancers were known:
  • Pepper
  • Cinnamon
  • Cloves
  • Nutmeg
  • Ginger
  • Saffron
  • Cardamon/Cardamom
  • Coriander
  • Cumin
  • Garlic
  • Turmeric
  • Mace
  • Anise
  • Caraway
  • Mustard
  • Salt
For an excellent listing of spices used and currently available, check out the Medieval Cookery site which even includes pictures and photographs!








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