What spices did the Algonquins cook with?

Algonquin cuisine typically used plants and herbs indigenous to the Northeastern United States and Canada. While they didn't have access to the wide range of spices popular in European cuisine, the Algonquins did use locally available plants for seasoning and flavouring. Some common spices used by Algonquin tribes included:

Sumac: The ground berries of the staghorn sumac (Rhus typhina) were used to make a tart, lemony seasoning.

Wild ginger: The rhizomes of wild ginger (Asarum canadense) were used as a spice and to make tea.

Sassafras: The leaves of the sassafras tree (Sassafras albidum) were used to make a thickening agent and a tea that was believed to have medicinal properties.

Sweet fern: The leaves of sweet fern (Comptonia peregrina) were used to make tea and as a flavouring for food.

Spicebush: The berries and leaves of the spicebush (Lindera benzoin) were used as a spice and to make tea.

Black pepper: The Algonquins acquired black pepper through trade with other Native American tribes or European settlers. It was considered a valuable and expensive spice.