 The diets of the rich Parisians in the late Middle Ages were exotic and varied; they were supplied with olive oil and citrus fruits from the Mediterranean Basin, cinnamon from Egypt, and saffron and sugar from Italy and Spain.Contrary to a popular notion, spices were not used only to hide the taste of spoiled meat; they were valued for the medicinal qualities and believed to improve the digestion.The chefs of the time made sauces and ragouts by combining spices with an acidic liquid, either vinegar or the white wine from the Île-de-France.