Fruits and Flavors in Egypt 1300 BC

Fruits and Flavors in Egypt 1300 BC
So rich was the Egyptian soil that farmers could grow many types of crop, and most people enjoyed a variety diet. Wheat and barley gave the Egyptians bread and beer, and in addition, farmers also grew a host of different vegetables and fruits. So the meals could include onions, leeks and garlic, peas and beans, celery, lettuces, radishes and cucumbers.

Grapes and dates were eaten both fresh and dried. Then there were figs and melons, pomegranates, gourds, and the fruit of the dom palm, with its gingery flavor. Other flavorings were the herbs cumin, marjoram, coriander, dill, mint and parsley. Saffron and sesame oils were widely used in cooking but olives were little used.

The Egyptians, only sweetening agent was honey, and the beehives were cylindrical pots. A multitude of Nile fishes and water birds added variety to the dinner menu along with hares, gazelles, and antelopes caught by hunters in the desert.

Texts that have survived mention soups and sauce and the use of oil, milk and butter. Food was cooked using braziers, tripods which supported cooking pots over fires, and ovens fuelled with the wood. The well equipped kitchen had grinding stones, a range of pots, pans, and jars, ladles, spoons and knifes, sieves, strainers and whisks.
Fruits and Flavors in Egypt 1300 BC