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!