In 1195, Hildegarde de Bingen already used sugar, which was both a spice and a medicine. Nutmeg was stated in Chrétien de Troyes at the end of the 12th century. Though most recipes by Anthimus are Roman indeed, we find more ginger in them than in recipes by Apicius.Īccording to Bruno Laurioux, you have to wait until the 9th or 10th century before the use of cinnamon starts to develop in cookery.Īt the end of the 10th century, the spice trade deals essentially with pepper, cinnamon, ginger, galangal and clove.Ĭubeb was known at the end of the 11th century. The first recipes with clove are those by Anthimus, Greek doctor of Frankish King Theuderic I, in Epistola de observatione ciborum (Epistle on food diet), which is a dietary text of the 6th century with recipes. Cinnamon was a medicine then.Ĭlove was not found on a list of household spices before the Apici Excerpta by Vinidarius, which is a supplement to Apicius’ De Re Coquina, written probably around 6th century AD. His choice of spices centered mainly on pepper, silphium or laser, saffron, cardamom, ginger (rarely cited) and nard. Under Roman civilisation, the gourmet cook had a large choice of aromatic herbs (dill, coriander, cumin, laurel, lovage, rue, mint, mustard, oregano, savory, myrtle.). In order to do so, he found many herbs and spices provided by Nature, that have been used on and off through the ages, depending on availability and the evolution of tastes and views. Translator: Jean-Marc BulitĮver since man has taken to cookery, that is, since man has gone from eating for mere survival to seeking well being through food, he has undertaken to bring changes to the taste of his food.
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