Herbs and Spices
The importance of spices resulted in a highly spiced cuisine for the nobility. Spices were seen as a sign of wealth, so the nobles and emperors had a greater use of spices. Spices were not only extensively used in the preparation of food but they were also passed around on a 'spice platter'. Spices consisted of...
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
(http://www.lordsandladies.org/spices-in-the-middle-ages.htm)
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
(http://www.lordsandladies.org/spices-in-the-middle-ages.htm)
King's Feast
Occasions for a feast and celebration in the Middle Ages were...
The purpose of the feast was to celebrate. The feasts in the castle would take place in the Great Hall. Knights, nobles, and members from other castles were invited to the Feasts. It all depended on the occasion. For a French Medieval feast they served kid goat, twelve chickens, pigeons, rabbit, herons, and boar.
Falconry is he sport of hunting with falcons or other birds of prey. It is the keeping and training of birds. At feasts in the Middle Ages, Jesters (A fool or buffoon at medieval courts), Mummers (Masked or costumed merrymaker or dancers at festivals), Minstrels and Troubadours, acrobats, and jugglers would preform. In the Middle Ages women sung in the choir, and men played instruments such as wind, string, and percussion. In the wind category, there was the flute, trumpet, and pipe. In the stringed category there was the harp, fiddle, and viol. In the percussion category with the drum, cymbal, and triangle.
- Celebration day for a Saint
- Wedding
- Funeral
- Conquer other kingdoms
- Arrival of a king within a chivalrous tournament
- Representation
The purpose of the feast was to celebrate. The feasts in the castle would take place in the Great Hall. Knights, nobles, and members from other castles were invited to the Feasts. It all depended on the occasion. For a French Medieval feast they served kid goat, twelve chickens, pigeons, rabbit, herons, and boar.
Falconry is he sport of hunting with falcons or other birds of prey. It is the keeping and training of birds. At feasts in the Middle Ages, Jesters (A fool or buffoon at medieval courts), Mummers (Masked or costumed merrymaker or dancers at festivals), Minstrels and Troubadours, acrobats, and jugglers would preform. In the Middle Ages women sung in the choir, and men played instruments such as wind, string, and percussion. In the wind category, there was the flute, trumpet, and pipe. In the stringed category there was the harp, fiddle, and viol. In the percussion category with the drum, cymbal, and triangle.