Asian spices in Europe during the early part of the middle ages
were extremely expensive and only used by the very wealthy
sector of the community. According to the McCormick Science
Institute, “a pound of saffron cost the same as a horse; a pound
of ginger, as much as a sheep; 2 pounds of mace as much as a
cow. A German price table of 1393 lists a pound of nutmeg as
worth 7 fat oxen.”
Pepper and peppercorn were widely used
as monetary source and were accepted
forms of currency. In fact there were
instances of wealthy brides receiving
peppercorns as dowry!
Asian spices like ginger, cardamom,
pepper, nutmeg, saffron and cinnamon,
became easily available and affordable only after the Crusades
during 1096. After that, these spices and herbs used for food,
medicine and in the preparation of flavoured wines.
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