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Spice Mixtures - Europe

DK Publishing's logoDK Publishing 02-07-2014 DKBooks


Early European food for the rich was spiced predominantly with pepper, cinnamon, cloves, and ginger, sweetened with honey, or later with sugar, and moistened with vinegar. By the 16th century the sweet element had diminished, and when, in the 17th and 18th centuries, spices became more widely available they were used less ostentatiously. Cookbooks of the 19th century began to record curry powders (from recipes sent home by colonial administrators) and mixtures that were often called kitchen pepper. Today few European spice blends are still in use, although Europeans consume quantities of spiced foods from other parts of the world.

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