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Pain d'épices (French: [pɛ̃ depis]) or pain d'épice (French for 'spice bread') is a French cake or quick bread. Its ingredients, according to Le Dictionnaire de l'Académie française (1694), were "rye flour, honey and spices". [1] In Alsace, a considerable tradition incorporates a pinch of cinnamon.
There is a record from Tamil texts of Greeks purchasing large sacks of black pepper from India, and many recipes in the 1st-century Roman cookbook Apicius make use of the spice. The trade in spices lessened after the fall of the Roman Empire , but demand for ginger , black pepper, cloves , cinnamon and nutmeg revived the trade in later centuries.
The blend of spices will typically use a larger proportion of pepper (usually white pepper) than the other spices, but some recipes suggest using roughly equal parts of each spice. In French cooking, it is typically used in soup, ragout and pot-cooked dishes, vegetable preparations and charcuterie , such as pâté , sausages and terrines .
Byzantine cuisine was the continuation of local ancient Greek cuisine, ancient Roman cuisine, and Mediterranean cuisine. Byzantine trading with foreigners brought in grains, sugar, livestock, fruits, vegetables, and spices that would otherwise be limited to specific geographical climates.
Historically, European cuisine has been developed in the European royal and noble courts. European nobility was usually arms-bearing and lived in separate manors in the countryside. The knife was the primary eating implement ( cutlery ), and eating steaks and other foods that require cutting followed.
In Latin America, dishes may be claimed or designated as a plato nacional, [351] although in many cases, recipes transcend national borders with only minor variations. [citation needed] Preparations of ceviche are endemic in Peru and Ecuador, while a thin cut of beef known as matambre is considered close to being a national dish in Paraguay. [352]
Whipped cream was not invented by François Vatel in 1661 and later named at the Château de Chantilly where it was notably served; similar recipes are attested at least a century earlier in France and England. [58] [59] Dom Pérignon did not invent champagne. Wine naturally starts to bubble after being pressed, and bubbles at the time were ...
The Spice Trail is a British television documentary series first broadcast on BBC Two in 2011 looking at the discovery and history of spices. Presented by Kate Humble, she travels around the world to see how spices are made and investigates their history. She also tells stories and interviews the people from the areas of their origin.