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323. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 151.

324. Vietnam Pepper Output Likely to be 150,000 Tonnes, India’s 45,000 // Business Standard. – 19 November 2013.

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336. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 48.

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347. В одном из примечаний в книге A Quaker Woman’s Cookbook: The Domestic Cookery of Elizabeth Ellicott Lea: Ed William Woys Veaver (Stackpole Books, 2004) объясняется, что в Средние века немецкий термин latwerge мог относиться к любому густому и частично обезвоженному продукту, получающемуся путем медленного отваривания фруктов. Поскольку в это время фрукты в основном отваривали с сахаром, а сахар считался лекарством для употребления внутрь, то latwerge можно было купить только у аптекарей. Однако к XVI веку latwerge стал продовольственным продуктом и частью немецкой народной кухни.

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349. Something Smells Odd in the Lucrative World of Saffron // The Independent. – 10 January 2011.

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361. Castell Hazel, Griffin Kathleen (eds). Out of the Frying Pan: Seven Women Who Changed the Course of Postwar Cookery. – BBC Books, 1993. – P. 135.

362. Rosengarten Frederic. The Book of Spices. – Pyramid, 1969. – P. 423.

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364. Davidson A. (ed.). Oxford Companion to Food. – Oxford University Press, 1999. – P. 672.

365. Jaffrey M. Ultimate Curry Bible. – Ebury Press, 2003. – P. 326.

366. Ottolenghi Y., Tamimi S. Jerusalem. – Ebury Press, 2012. – P. 34.

367. Woolley Hannah. The Gentlewoman’s Companion. – Maxwell, 1675. – P. 146.

368. Snodgrass Mary Ellen. Encyclopedia of Kitchen History. – Routledge, 2004. – P. 256.

369. A—Z of Unusual Ingredients: Ras el hanout // Daily Telegraph. – 20 November 2013.

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