A 17th-century report says that the used of spice in Istanbul was moderate and mostly limited to black pepper, but as the intensity of spice is subjective, other reports differ. The 16th-century Flemish herbalist and diplomat Ogier Ghislain de Busbecq described the Ottoman culinary culture as "very frugal", with a simple meal of bread and salt, garlic or onion and yoghurt being all that was needed for nourishment. Lady Mary Wortley Montagu, writing in the 18th-century, says Ottomans use "a great deal of rich spice", and that she was unable to eat the food as the intensity of flavors took their toll on her and she "began to grow weary of it and desired our own cook might add a dish or two after our manner".