OH WOW! This is an eye opener, indeed. I put coriander seed in a fermentation of cabbage and this morning the resulting excess brine was added to breakfast. This is a one bowl sort of meal, with the steamed veggies and cut up meat mixed together with whatever interesting flavor is available. Today, it was coriander seed brine and cinnamon. Coriander with cinnamon produces a pungent odor, almost like the smell of a really strong cheese. I enjoyed the flavor to a surprising degree.
So my breakfast, in addition to the lovely probiotics found in the brine after fermentation, was amazingly flavorful.
As this is a fermentation process that was common in the 10th century, and the coriander seed was a common seasoning in that period, and human beings love to eat what tastes really good, and the Byzantines loved strong smells (just research their take on perfumes!), I suspect I just ate a breakfast that would not have been out of place on the table of my SCA persona. FUN!
I apologize for scarfing it down before I thought to take a photo for the blog. MUST improve on my habits!