Znaczenie przypraw w kuchni staropolskiej i ich współczesne zastosowanie
The importance of spices in Old Polish cuisine and their modern use

Summary/Abstract: The article discusses the importance of spices in Old Polish cuisine and their presence and function in contemporary culinary and dietary practices. The starting point is an analysis of Compendium ferculorumor a collection of dishes by Stanisław Czerniecki, the first Polish cookbook from 1682, in which spices played a key role in composing the taste and health properties of dishes. Based on the frequency of occurrence, the six most commonly used spices were selected: pepper, cinnamon, ginger, saffron, nutmeg and nutmeg. An analysis of their significance in the context of humoral theory, culinary aesthetics of the Baroque and contemporary research on their health-promoting properties has been carried out. The article points to the continuity and changes in the perception of spices as elements of culinary and therapeutic culture, from the symbol of prestige to the components of a healthy diet. The conclusions emphasize the topicality of the culinary heritage of the 17th century and its importance for contemporary gastronomic trends.

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