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Recipe by Daniel Myers

Many medieval recipes call for spice mixtures without detailing the exact spices. While it is tempting to assume that each particular spice mixture had a consistent recipe, there is evidence of substantial variation for different times, regions, budgets, and cooks. The recipe below is for one of the more commonly called for spice mixtures. I strongly encourage altering it to suite your own tastes.

3 Tbsp. ginger
2 Tbsp. sugar
1 1/2 Tbsp. cinnamon
1 tsp. cloves
1 tsp. grains of paradise

Source [Le Ménagier de Paris, J. Hinson (trans.)]: FINE POWDER of spices. Take an ounce and a drachma of white ginger, a quarter-ounce of hand-picked cinnamon, half a quarter-ounce each of grains and cloves, and a quarter-ounce of rock sugar, and grind to powder.

Published: June 28, 2003