However, it was not until the 17th century that Western (and in particular French) cuisine abandoned "heavy" oriental spices, and rediscovered the natural flavour of foodstuffs.
Alles 17. sajandil loobus lääne köök (eriti just Prantsuse köök) idamaistest vürtsidest ja avastas uuesti naturaalsed maitsed, mida trühvlid pakuvad.