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The casual English practice of animal husbandry allowed sheep to roam free, consuming a variety of forage. Forage-based diets produce meat with a characteristically strong, gamey flavor and a tough consistency, which requires aging and slow cooking to tenderize. [22] Fats and oils derived from animals were used to cook many colonial foods.
Allspice, a spice originally from Jamaica, is an ingredient found in spice mixes in summer barbecues along with ginger, garlic, scotch bonnet peppers, sea salt, and nutmeg; in Floridian cooking this is often a variant of Jamaican jerk spice. Coconuts are grown in the areas surrounding Miami and are shipped in daily through its port for ...
Traditional New England cuisine is known for a lack of strong spices, which is because of local 19th century health reformers, most prominently Sylvester Graham, who advocated eating bland food. [3] Ground black pepper, parsley, garlic, and sage are common, with a few Caribbean additions such as nutmeg, plus several Italian spices.
Olive oil and wine (brought over to the colonies in large earthenware jars) were essential staples for any Spanish kitchen. Fruits (like peaches, figs, and watermelons), nuts and beans (like almonds, field peas, and garbonzo beans) and spices (like saffron, cinnamon, and different types of peppers) were brought to Florida from all over the world."
The Norman conquest introduced exotic spices into Great Britain in the Middle Ages. New foodstuffs have arrived over the millennia, from sausages in Roman times, and rice, sugar, oranges, and spices from Asia in the Middle Ages , to New World beans and potatoes in the Columbian exchange after 1492, and spicy curry sauces from India in the 18th ...
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The Moluccas, often referred to as the "Spice Islands," were renowned for producing cloves, nutmeg, and mace—spices highly valued in Europe for their use in medicine, preservation, and flavoring food. Control over these islands meant access to immense wealth, making them a focal point of European colonial ambitions in the 16th and 17th centuries.
Allegheny Barberry; Bearberry (Manzanita, Kinnikinnick); Black Chokeberry (often called Aronias, due to confusion with chokecherry); Deerberry; Lingonberry; Swamp dewberry (various species of Rubus, distinct from Raspberry, Blackberry, Salmonberry, Thimbleberry & Cloudberry)
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