Roman kitchens were usually small rooms, simply equipped with built-in clay ovens and wooden cupboards. A charcoal fire heated a brick hearth, where the cook fried or cooked food in earthenware or bronze pots for baking or roasting. They placed meats in the ashes. The Roman kitchens were small compared to the one we have today. The kitchen would also have large jars of olive oil, wine, vinegar and fish sauces, as well as a mortar for grinding up spices. Only richer people had kitchens, although they didn't cook because their slaves did it. Despite the simple facilities, the cooks and slaves produced spicy dishes of shellfish, wild boar, fruits and sweets.