Fort Scott National Historic Site - Cooking - Spices Used in Cooking (U.S. National Park Service)

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	Fort Scott National Historic Site Cooking - Spices Used in Cooking

Salt
Pepper white-black-red (cayenne)
Mustard
Marjoram
Sage
Mints
Rosemary
Thyme
Parsley
Anise
Horse Radish
Saffron
Liquorice

Chervil
Garlic
Coriander
Water Cress
Savory
Angelica
Mace
Nutmeg
Cloves
Bay Leaves
Tarragon
Chives
Dill

This list consists of twenty-six spices. This is only a sampling of a host of flavorings that were used to add flavor to food.

For more information about spices, follow this link-Spices

Overview	Program Outline	Tools of the Trade	Regulations	Historical Background
Rations	Starting Fire	Gardens	Open Hearth	Spices
		Cooking

Pot for stew

Cooking Main Page

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			Did You Know? Many officers at Fort Scott in the 1840s owned slaves. One particular slave, Anna, was rented to Hiero Wilson, post sutler. Born free and educated, she was kidnapped into slavery in 1820, In 1849, she regained her freedom, married, operated a hotel in Eastern Kansas, and later became a pioneer. more...

Last Updated: February 11, 2011 at 12:22 MST