Cunnan - User contributions [en]

Pepper

2007-10-31T13:27:02Z

69.41.185.180:

trocricb
'''Pepper''' is the fermented, dried, unripe [[fruit]] of the [[peppercorn]] [[tree]]. They were commonly traded on the [[Silk Road]] for their high value to weight ratio. Pepper prices dropped dramatically in [[Europe]] after [[Vasco da Gama]] reached [[India]] at the end of the [[15th century]]

==See Also==

* [[Pepper (Maplet)|Pepper according to Maplet's ''A Greene Forest'']]

[[Category:spices]]

Ginger

2007-10-31T13:27:00Z

69.41.185.180:

acpaseltdom
''Zingiber officinale''. A [[perennial]] root originating in tropical south-east [[Asia]]. Its roots extend greatly underground in [[tuber]]ous joints, which are dried and powdered to be used as a [[spice]]. In [[Spring]] it sprouts a green reed-like stalk which is approximately 60cm tall bearing yellow-green flowers.

The spice is used vastly in Asian [[cooking]], and in a lot of Medieval [[recipe]]s, such as [[gingerbread]] (strangely enough). It can be also used to make beverages, such as [[ginger_wine]]

==See also==

* [[Ginger (Maplet)|Ginger according to Maplet's ''A Greene Forest'']]
* [[Ginger (Askham)|Ginger according to Askham's Herbal]]

[[Category:Spices]]

Coriander

2007-10-31T13:26:58Z

69.41.185.180:

ergetlior
'''Coriander''' (''Coriandrum sativum'') is an upright, annual [[herb]] noted for its pungency. It likes a fertile, sunny, well drained position in the garden. Despite being associated with South East Asian cooking in most peoples minds, it was well known in Europe and is mentioned in virtually every medieval [[herbal]].

==See Also==

* [[Coriander (Askham)|Entry in Aksham's Herbal]]
* [[Coriander (Maplet)|Entry in Maplet's ''A Greene Forest'']]

[[Category:Herbs]]

Spices

2007-10-31T13:26:53Z

69.41.185.180:

botacaroc4
'''Spices''' are any number of strongly scented and flavored vegetative substances, used in [[cooking]], traditional [[medicine]], [[perfume]], and household uses.

[[Medieval]] cooking is known (by modern Western standards at least) for its unusual and heavy-handed use of spices. Spices, many of which are only found in tropical climates, were highly-prized and expensive. Contrary to popular belief, '''medieval [[cook]]s did not use spices to cover up the taste of rotting [[food]]!''' Rotting food would sicken a medieval person the same as it would to a person now. There are even sections in medieval [[cookbook]]s going back to the [[13th century]] that address how to preserve food, and how to deal with the rotten areas of [[meat]] in a way that might conserve the untainted parts.

*[[Cardamon]]
*[[Cinnamon]]
*[[Clove]]
*[[Cumin]]
*[[Galingale]]
*[[Ginger]]
*[[Grains of Paradise]]
*[[Mace (spice)|Mace]]
*[[Nutmeg]]
*[[Sandalwood]]
*[[Syrian Rue]]

[[Category:Spices]]
[[category:materials (medieval)]]

Plum

2007-10-31T13:26:51Z

69.41.185.180:

darzelrol
The '''plum''' is a [[purple]] stone fruit belonging to the Prunus genus (like [[nectarine]]s, [[peach]]es). Its juice can be used to make [[wine]], it also can be used to make [[jam]], and some people even eat them :-).

==See Also==

===Recipes===
*[[Lamb fritters (recipe)|Lamb fritters]]

===Herbal Entries===
*[[Plum (Askham)|Entry in Askham's Herbal]]
*[[Plum (Maplet)|Entry in Maplet's ''A Greene Forest'']]

[[Category:Fruit]]

Lemon

2007-10-31T13:26:43Z

69.41.185.180:

lichidomrolo
A '''lemon''' is a yellow citrus [[fruit]] which is used in a number of [[period]] [[recipes]]. Lemon peel appears in many dishes as well as in things such as [[marmalade]]. Lemon juice is often used to set [[jam]].

There are [[12th century]] references to the growing of lemons and they are known to have been growing in [[Italy]] in the late [[15th century]] but they did not become widespread until the [[16th century]] and then only in areas that were suitable for growing (eg. [[Spain]] and [[Italy]]). They did not become common in Northern Europe until the [[18th century]].

==See also:==
* [[cloved lemon]].

[[category:fruit]][[category:food (modern)]]

Lamb fritters (recipe)

2007-10-31T13:26:41Z

69.41.185.180:

darbodarel
To serve 6-8 gentles

==Ingredients==

* 1kg [[lamb]] mince (good quality)
* 500 mL [[lemon]] juice
* 1/4 cup crushed [[garlic]] (no, really...)
* 1 - 2 t ground [[ginger]]
* 1 t ground [[coriander]] seed
* 1 t ground [[cumin]] seed
* 1 t ground [[pepper]]

==Method==

Freshly ground [[spice]]s are more pleasing to the palate; a [[mortar and pestle]] works well, though we use an electric coffee grinder. Mix everything together (it will be as a bowl of slops, quite squishy). Cover and refrigerate for 4 hours. Form into balls the size of a large [[plum]], squeezing the mixture to remove excess liquid.

Flatten and fry on a hot surface (like an oiled frying pan). Stefano suggests that the quantities of spices are merely a starting point and that if you like this hotter, add more ginger and pepper.The lemon juice tenderises the lamb. This is very good with saffron rice.

[[Category:Recipes]]