Herbs & Spices
Herbs and spices were introduced to Europe in the Middle Ages when the Crusades were introduced to herbs and spices by different cultures on their way to the Holy Land (a 3,000 mile trek). These new ideas and spices were brought back to the Crusades' home towns, and had a huge impact on the European menu. Spices and herbs put a new twist into foods, each having their own effect. Here are some of the spices brought back to Europe and where they are native...
- Pepper - The most sought after spice. Black pepper was the most expensive. Imported from Asia and later Africa.
- Cinnamon - A Spice made from bark of the Cinnamomum zeylanicum
- Cloves - Cloves were indigenous to the Moluccas, or Spice Islands, of Indonesia
- Nutmeg - Spice made from seeds also indigenous to the Moluccas, or Spice Islands, of Indonesia
- Ginger - Ginger was a spice also known as 'Grains of Paradise', also called Atare Pepper, was used as a substitute for the more expensive black pepper during the 1300 and 1400's
- Saffron - The dried aromatic stigmas of this plant, was used to color foods and as a cooking spice and dyes
- Cardamon (aka Cardamom ) was a spice made from the whole or ground dried fruit a plant of the ginger family, indigenous to India and Sri Lanka
- Coriander - A Spice made from seeds and leaves and a relative of the parsley family
- Cumin - Spice made from the dried fruit of a plant in the parsley family
- Garlic - A spice mported by the Romans
- Turmeric - Spice made from a root, related to ginger and has a vivid yellow-orange color
- Mace - A spice made from the dried fleshy covering of the nutmeg seed
- Anise - A liquorice flavored plant whose seeds and leaves are used to spice a variety of dishes
- Caraway - Caraway or Persian cumin are the small, crescent-shaped dried seeds from a herb
- Mustard - A spice with a pungent flavor, either used as seeds or ground
Medieval Feasts
There were many different purposes for having feats. Some of them being an child being born, an heir getting married, or a win in battle. The feast would be held in the feasting hall. Not just anyone could be invited to feasts. Nobles, and people with higher social class statuses (i.e. kings and queens from other kingdoms, popes, etc) would be invited to feast at the king's castle. Also, entertainers came to bring joy to the feats. Some of the different entertainers were Jesters, Mummers, Minstrels, and Troubadours. These entertainers told jokes, juggled, played music, danced, etc. Another form of entertainment enjoyed while feasting is falconry, the sport of hunting with falcons, keeping and training them. Music was usually played while the king and his people ate. Some of the popular instruments played at the time were the Shawm, the Cittern, and the Recorder, which varies in sizes. A meal at a feast consisted of many courses, with many different types of meat and spices. Some of the spices used were salt, ginger, parsley, saffron, and more. Some of the meats were rabbit, stag, pig, goat, gosling, chicken, pigeon, and heron.
This is a painting of what a medieval feast looked like. Wow, lots of people!