The food historian and chef Maciek Nowicki told me that the history of piernik (gingerbread) is not what one might expect. Centuries ago, when trade routes made their way through wealthy towns like Toruń, Polish cuisine was heavy on spice and flavor, and piernik was used to season meats and savory dishes. Polish gingerbread—in which the spices were combined with flour—was not so much the cake or cookie it is today, but rather a means of preserving spices for use in cooking.
