What are some of the spices and flavorings that would have been used in Elizabethan era?

The Elizabethan era spanned the second half of the 16th century and much of the spice trade was concentrated in the hands of the Portuguese, Spanish and Dutch. This meant that a wider variety of spices and flavorings were available than in previous eras, although they were still expensive and were often used sparingly.

Some of the most common spices and flavorings used in the Elizabethan era include:

Pepper - black pepper was the most commonly used spice, both for its flavor and its preservative qualities.

Cinnamon - cinnamon was used to add sweetness and warmth to dishes.

Cloves - cloves were used for their pungent flavor and aroma, and were also used as a digestive aid.

Nutmeg - nutmeg was used for its sweet, slightly nutty flavor and its warming properties.

Ginger - ginger was used for its spicy, slightly sweet flavor and its ability to aid digestion.

Saffron - saffron was used for its distinctive flavor and aroma, and it was also used as a coloring agent.

Allspice - allspice was a blend of several spices, including cinnamon, nutmeg, cloves, and black pepper. It was used to add a warm, complex flavor to dishes.

Anise - anise was used for its sweet, licorice-like flavor and its digestive properties.

Fennel - fennel was used for its sweet, slightly peppery flavor and its digestive properties.

Bay leaf - bay leaves were used for their aromatic flavor and were often used in soups, stews and other dishes.

In addition to these spices, many other flavorings were also used in the Elizabethan era, including herbs such as parsley, rosemary, thyme, sage, and marjoram, as well as fruits such as lemons, oranges, and raisins, and vegetables such as onions, garlic, and carrots.