There's a widespread myth that medieval people used spices to cover up the taste of rotten meat.
The whole story traces back to one book. In 1939, a scientist named J.C. Drummond published The Englishman's Food and suggested that medieval recipes were so heavily spiced because the meat was frequently tainted. No evidence. Just an assumption. One sentence in one book published 85 years ago.
Pepper. Really? Ever heard of HERBS? Here's some common medieval peasant herbs: angelica, anise, basil, betony, bistort, borage,chamomile, chicory, chives, coriander,dill, fennel, garlic, hyssop, horehound,lemon balm, lovage, marjoram, mint,oregano, parsley, purslane, rosemary,sage, savory, thyme, tarragon. To name a few more than capable to "cover" mildly tainted meats. Moreso than mere pepper, as any cook who has overseasoned a dish can attest. /2
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