Spices Cost an Arm and a Leg

People often point to spices when asked to explain food storage before refrigeration became a thing. And it’s not uncommon for them to mention the most popular ones like pepper, cloves, nutmeg, ginger, and coriander. But it’s wrong to assume that spices only served to mask the taste of bad meat.

Back then, spices weren’t as available as they are now. And even the tiniest portions were expensive. So, to make up for the short shelf life of food, salt and other forms of preservation were commonly used. Still, those who could afford them used spices sparingly to improve the taste of high-quality food.