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What were types of herbs and spices used in Roman cooking and why?
Angelinaquiles
Among the many herbs and spices used by the Romans were: alecost, basil, bay leaves, , cardamom, caraway, cassia, cinnamon, cloves, coriander, cumin, dill, elecampane, garlic, horseradish, hyssop leaves, liquorice, mint, mustard, myrtle leaves, parsley, pepper, Rosemary, sage, silphium, and thyme.
Some of the herbs and spices were imported from India and the Spice Islands in Indonesia and were very expensive and used only by the rich.
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