To start making medieval cuisine recipes, you need to start by stocking up on a good supply of
spices[1]:
I Long pepper: Long pepper Pipli / Thippili/ Indian long pepper (Piper longum L. ) or Long pepper (Piper
retrofractum) Vahl),in pods or whole Long Grain Pepper/ Selim Pepper/ African Pepper/ Kili Pepper/ uda/
Grains of Selim (Xylopia aethiopica) in pods
II Round pepper/Black pepper , grains
III Cubeb/ tailed pepper/Java pepper (Piper cubeba)
IV Guinea pepper, also called Maniguette (Aframomum melegueta) or seed of Paradise (in grains) (Table 1)
V Gattilier /Monk's pepper/ Chasteberry/"chaste tree"(Vitex agnus-castus)
VI Nutmeg (Myristica fragrans) (whole nuts)
VII Mace/ flower of nutmeg (Myristica fragrans) (an airl/ lacy covering —the protective coating of the
seed; whole)
VIII Ginger(Zingiber officinale), in fresh roots; Family: Zingiberaceae
IX Saffron/ za’faran/ kumkum in Sanskrit (Crocus sativus) (in stamens), but its price is very high, and Marco
Polo advises us to replace it with turmeric (powdered) To the medieval Europeans, turmeric was known as
Indian saffron because it was much cheaper than the real deal.
X Turmeric/ Indian saffron(Curcuma longa).
XI White turmeric/ temu putih /zedoary (Curcuma zedoaria ) (in rhizome fragments) Family: Zingiberaceae
XII Galangal: Alpinia galanga, or Alpinia officinarum Family: Zingiberaceae
XIII Spikenard /nard/ sunbul/ (Nardostachys jatamansi)
XIV Green cardamom (Elettaria cardamomum) (in dried pods)
XV Black cardamom (Amomum subulatum) , in dried pods
XVI Cloves (Syzygium aromaticum) , in dried flower buds, sometimes you will need to powder them
XVII Cinnamon (Cinnamomum zeylanicum),powder and sticks
XVIII Cinnamon flowers, actually the dried flower buds of the Indonesian cinnamon or cassia*
(Cinnamomum cassia)
XIX Mastiha/masticha/lentisk/ المستكة or mastic (Pistacia lentiscus)
XX Sumac/ اق
ّ
م
ُس) Rhus coriaria) Sumac whole or ground Sumac berries
XXI Sandalwood**/red saunders/Yerra Chandanam/ Chenchandanam/ red sandalwood/ Rakta Chandana
(Pterocarpus santalinus), in small shavings
XXII *** Sugar/ evaporated sugar cane juice/ whole cane sugar
Herbs: Anise/ aniseed/ anysum/ anison/ erva doce/ kamun halu/ anix (Pimpinella anisum) (whole seeds);
Coriander (Coriandrum sativum), Rosemary (Salvia rosmarinus); Hyssop (Hyssopus officinalis); Fennel /
finocchio (Foeniculum vulgare); Mustard (white/yellow mustard, Sinapis alba; brown mustard, Brassica
juncea; or black mustard, Brassica nigra) etc. “For this dish, I use home grown herbs, or rather wild ones, but
if I don't have any, I get them from the garden.” “Libro della Cocina"
source
https://www.mediafire.com/file/dyizg1mejvkveql/Knight%2527s_Pepper_Medieval_Spices.pdf/file
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