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Cookbooks $2.00 Recipes use Sweet and Strong Pouders.
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The price and availability of spices in Europe were affected by factors
with global implications and dimensions, from the weather in India to
relations between Christian and Muslim powers. Many 14th century
recipes, because of this varying availability, called for spice blends,
much as we would use "apple pie spice" or "poultry seasoning". Three
blends used throughout medieval Europe were Poudre Forte, Poudre Douce
and Poudre Blanc. These spice blends had no set list of ingredients;
much like "Italian seasoning" the blends depended on the spices on hand
and the concept the blend attempted to capture. Poudre forte, or strong pouder, was usually based on black pepper, cinnamon, clove and nutmeg, four of the most important spices of the time with grains of paradise, galangal, ginger, cumin, coriander and/or cubebs to round out the flavor. It's an aromatic blend with a good bite, which was used freely in all manner of sweet and savory dishes. Poudre douce, or sweet pouder, was less pungent. Cinnamon and ginger lay at its heart with a wealth of "sweeter" spices, such as mace, fennel, anise. |
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Pouders
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Vinegars Try one of our tasty herbal vinegars. |
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Breads $3.00
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