Similarly the oldest surviving Roman cookbook, Apicius, details numerous recipes that require meats to be seasoned with vinegar, honey and ground herbs and spices including pepper, cumin, lovage, marjoram, mint, cloves and coriander [REF].
Curry was introduced to English cuisine starting with Anglo-Indian cooking in the 17th century as spicy sauces were added to bland boiled and cooked meats [REF].