Spices and Surprises in the French Middle Ages
When we think of medieval France, we usually picture castles, knights, and kings — but the food they ate was just as fascinating. Believe it or not, one of the most popular ingredients in French cooking back then was cinnamon — and not just in sweets. The medieval use of cinnamon in meats was a common, even fashionable, practice. Sounds unusual today, right? But back then, it was a prized spice used in all kinds of savory dishes.
Cinnamon Was a Luxury — and a Power Move
In medieval times, spices weren’t just used for flavor — they were a status symbol. Cinnamon, which came all the way from Asia, was extremely rare and expensive. If you could afford it, you used it to show off your wealth, especially when guests were around.
Nobles and wealthy merchants used cinnamon in meat dishes like stews, roasted game, and even sauces for beef and chicken. The more spice you used, the richer you looked. It wasn’t just about taste — it was about making a statement.
Why Put Cinnamon on Meat?
Today, we mostly use cinnamon in desserts, like apple pie or French toast. But in medieval France, people had a different idea of flavor. The mix of sweet and savory was totally normal. So adding cinnamon to meat was like giving it a warm, exotic twist — a bit sweet, a bit earthy, and very flavorful.
Cooks often mixed cinnamon with other spices like cloves, ginger, and nutmeg, creating complex seasoning blends called “poudre douce” (sweet powder) or “poudre forte“ (strong powder). Medieval cooks used these spice blends to coat meats, prepare sauces, and marinate poultry before cooking.
Recipes from Royal Kitchens
In the 13th and 14th centuries, French cookbooks like Le Viandier (one of the first recorded French recipe collections) included several meat dishes seasoned with cinnamon. These weren’t your basic roasts — they were elaborate meals prepared for banquets and feasts, where the flavors were bold and unexpected.
Some recipes even combined meat, cinnamon, and fruit — like chicken with raisins and cinnamon sauce. To the modern palate, it sounds strange. But back then, it was the height of culinary elegance.
A Flavor That Traveled Far
The cinnamon in French medieval cooking didn’t stay in France. These spice-infused meat recipes spread to England, Italy, and other parts of Europe through royal marriages and trade. Though tastes changed over time and spices became more affordable, this style of cooking helped shape how Europeans explored flavor.
Even today, we see hints of it in dishes like Moroccan tagines or even Christmas hams glazed with cloves and cinnamon. The legacy lives on — just a bit differently.
Final Thoughts: Sweet, Spicy, and Unexpected
The medieval use of cinnamon in meats is one of those food stories that makes history feel alive. It reminds us that taste is always changing, and that what seems odd today was once totally normal — even luxurious.
So next time you sprinkle cinnamon on your dessert, just imagine it on roast duck in a medieval French banquet hall. Different times, different tastes — but just as delicious in their own way.
