It was not long before the Romans learned about pepper from the Greeks and began to trade with India through the intermediary of the South Arabians (Yemenites). By the second century A.D., the Romans were no longer trading through an intermediary. Their ships sailed from Alexandria along the southeastern canal built by the Egyptian pharaohs not only to the Arabian reloading site Arabia Felix, but also as far as India.
This list has survived as part of his famous manuscript Capitulare de villis and includes the following: fenugreek, sage, cumin, rosemary, caraway, tarragon, anise, mint, parsley, celery, onion, chives, lovage, dill, fennel, savory and black mustard.
The siege and conquest of Rome by the Visigoth king Alaric at the beginning of the 5th century was the means whereby pepper was introduced to the Germanic peoples, with whom it rapidly became popular.
Translated from the old English it reads: 'Take good cow's milk and pour it in a pot. Take parsley, sage, hyssop, savory and other good herbs, add them to the milk and boil. Take roast capons, cut them into small pieces, and add strained honey. Add salt, saffron for colour, and serve.'
There exist many records from the days of ancient Greece, thanks to the great physician Hippocrates and the Greek philosopher Theophrastus, as well as from the days of the Roman Empire, thanks to the Roman scholar Pliny. As we see, herbs were used by man long before the advent of modern civilization.
At first the various herbs and spices were known and used only in those places where they grew naturally in the wild. This applies not only to the tropical species from the Malabar Coast, but also to the aromatic herbs of the Mediterranean region as well as to the vanilla and red pepper of America. That is why in the days when there was still no means of communication between these distant lands, there is the emergence of distinctive native dishes that have remained characteristic for the given region to this day, even though the local cuisine is becoming increasingly more cosmopolitan with the spread of civilization.
This list has survived as part of his famous manuscript Capitulare de villis and includes the following: fenugreek, sage, cumin, rosemary, caraway, tarragon, anise, mint, parsley, celery, onion, chives, lovage, dill, fennel, savory and black mustard.
The siege and conquest of Rome by the Visigoth king Alaric at the beginning of the 5th century was the means whereby pepper was introduced to the Germanic peoples, with whom it rapidly became popular.
Translated from the old English it reads: 'Take good cow's milk and pour it in a pot. Take parsley, sage, hyssop, savory and other good herbs, add them to the milk and boil. Take roast capons, cut them into small pieces, and add strained honey. Add salt, saffron for colour, and serve.'
There exist many records from the days of ancient Greece, thanks to the great physician Hippocrates and the Greek philosopher Theophrastus, as well as from the days of the Roman Empire, thanks to the Roman scholar Pliny. As we see, herbs were used by man long before the advent of modern civilization.
At first the various herbs and spices were known and used only in those places where they grew naturally in the wild. This applies not only to the tropical species from the Malabar Coast, but also to the aromatic herbs of the Mediterranean region as well as to the vanilla and red pepper of America. That is why in the days when there was still no means of communication between these distant lands, there is the emergence of distinctive native dishes that have remained characteristic for the given region to this day, even though the local cuisine is becoming increasingly more cosmopolitan with the spread of civilization.
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