A type of refined cooking developed in the late Middle Ages that set the standard among the nobility all over Europe. Common seasonings in the highly spiced sweet-sour repertory typical of upper-class mediaeval food included verjuice, wine and vinegar in combination with spices such as black pepper, saffron and ginger. These, along with the widespread use of sugar or honey gave many dishes a sweet-sour flavour. Almonds were very popular as a thickener in soups, stews, and sauces, particularly as almond milk.