page 244. Ashmole Ms 1439, recipe 18 for Black sauce for capouns y-rostyde
reads "take anyse, and grynde parysgingere, and canel..."
The same recipe occurs in Forme of Cury, p. 64, Sawse Noyre for Capons yrosted,but it reads "take anyse and greynes de Parys. gyng~. canel..." Another copy appears in Liber Cure Cocorum, #69 Sawce best for capons rostyd, where it is "Pare gynger and canelÍ"
In either case, my translation of parysgingere as "Paris ginger" is incorrect. Please cross out "Paris" & write in either "grains of paradise [comma] " or "grind pared ginger".
page 261 - footnote - A recipe for Blank Mang found in The Forme of Cury (c. 1390, #36) calls for a garnish of "aneys in confyt rede [or] whyt." The fact that the candied anise was available in two colors lends more credence to the notion that the anise was colored by the sugar glaze.
The word brazel is actually the name of an East Indian tree, known as Sappan, Cæsalpinia Sappan, that has hard brownish-red wood, from which dyers obtain a red colour. The country of Brazil was named after this wood when a related species, C. echinata, was found there in abundance. Mentions of brazel appear as early as the mid-1300s.
page 613, index - Add: Bear, pp. 470 - 471.