SPICES

The food of nobles were flavored with expensive spices such as Anise, Caraway, Cardamon, Cinnamon, Cloves, Coriander, Cumin, Garlic, Ginger, Mace, Mustard, Nutmeg, Pepper, Saffron, Turmeric.

Salt wasn't always available so when they got it, they stored it in the castle towers.

Spices were, many times, used for medicinal purposes; Anice, Cardamon, Cloves, Cumin, Mace, and Nutmeg were all used for digestive purposes. Cloves were also used as an anesthetic; and Cardamon was used to counteract bad breath, headaches, colds, and fever. Nutmeg and Mace were used as a cure for colic and stimulant. Saffron was used for headaches, heart palpitations, fainting, dropsy, and ulcers, while cinnamon was used as a stimulant, astringent, and food preservative. Ginger could counteract anemia and liver problems and to stop colds.