“The inside of the tent was full of smells. Cinnamon and nutmeg. Pepper, red and white and black. Almond milk and onions. Cloves and lemongrass and precious saffron, and stranger spices, rarer still…” -A Feast for Crows
I’ve discovered so many wonderful and quirky spices while researching the recipes for both book and blog. Many spices that were commonly used in the Middle Ages have fallen out of common use, although are still available today, if you know where to look.
In this series, I’ll be taking a look at the various spices that I’ve found particularly useful in GoT cooking. Some of them might be more familiar to you than others, but all of them are wonderful, and well worth trying!
- Long Pepper
- Grains of Paradise
- Cinnamons: Saigon, Vietnamese, Cassia