These spices included pepper, mustard, saffron, cloves, cardimon and cinnamon. Elizabethan food was also served with a variety of sauces which also disguised the salty taste.
Potages and stews formed an important element in the diet of Middle and Lower class Elizabethans. Food processing was introduced to soften meat and vegetables. This consisted of soaking roots, leaves, seeds, nuts, and berries in cold water for several hours. This softening process made these food easier to digest. Salted meats and fish were generally rinsed in several changes of liquid before they were added to a dish. Pickling, desiccation and smoking were also found in old Elizabethan recipes for methods of preservation.
Elizabethan Food Preservation - The Stillroom
Elizabethan Food Preservation - Jams, Marmalade and Curd