Knight's Pepper Medieval Spices Poivre Des Chevaliers

[colonela]

  To start making medieval cuisine recipes, you need to start by stocking up on a good supply of 

spices[1]:

 I Long pepper: Long pepper Pipli / Thippili/ Indian long pepper (Piper longum L. ) or Long pepper (Piper 

retrofractum) Vahl),in pods or whole Long Grain Pepper/ Selim Pepper/ African Pepper/ Kili Pepper/ uda/

Grains of Selim (Xylopia aethiopica) in pods

 II Round pepper/Black pepper , grains

 III Cubeb/ tailed pepper/Java pepper (Piper cubeba)

 IV Guinea pepper, also called Maniguette (Aframomum melegueta) or seed of Paradise (in grains) (Table 1)

 V Gattilier /Monk's pepper/ Chasteberry/"chaste tree"(Vitex agnus-castus)

 VI Nutmeg (Myristica fragrans) (whole nuts)

 VII Mace/ flower of nutmeg (Myristica fragrans) (an airl/ lacy covering —the protective coating of the 

seed; whole)

 VIII Ginger(Zingiber officinale), in fresh roots; Family: Zingiberaceae

 IX Saffron/ za’faran/ kumkum in Sanskrit (Crocus sativus) (in stamens), but its price is very high, and Marco 

Polo advises us to replace it with turmeric (powdered) To the medieval Europeans, turmeric was known as 

Indian saffron because it was much cheaper than the real deal.

 X Turmeric/ Indian saffron(Curcuma longa).

 XI White turmeric/ temu putih /zedoary (Curcuma zedoaria ) (in rhizome fragments) Family: Zingiberaceae

 XII Galangal: Alpinia galanga, or Alpinia officinarum Family: Zingiberaceae

 XIII Spikenard /nard/ sunbul/ (Nardostachys jatamansi)

 XIV Green cardamom (Elettaria cardamomum) (in dried pods)

 XV Black cardamom (Amomum subulatum) , in dried pods

 XVI Cloves (Syzygium aromaticum) , in dried flower buds, sometimes you will need to powder them

 XVII Cinnamon (Cinnamomum zeylanicum),powder and sticks

 XVIII Cinnamon flowers, actually the dried flower buds of the Indonesian cinnamon or cassia* 

(Cinnamomum cassia)

 XIX Mastiha/masticha/lentisk/ المستكة or mastic (Pistacia lentiscus)

 XX Sumac/ اق

ّ

م

ُس) Rhus coriaria) Sumac whole or ground Sumac berries

 XXI Sandalwood**/red saunders/Yerra Chandanam/ Chenchandanam/ red sandalwood/ Rakta Chandana 

(Pterocarpus santalinus), in small shavings

 XXII *** Sugar/ evaporated sugar cane juice/ whole cane sugar

Herbs: Anise/ aniseed/ anysum/ anison/ erva doce/ kamun halu/ anix (Pimpinella anisum) (whole seeds); 

Coriander (Coriandrum sativum), Rosemary (Salvia rosmarinus); Hyssop (Hyssopus officinalis); Fennel / 

finocchio (Foeniculum vulgare); Mustard (white/yellow mustard, Sinapis alba; brown mustard, Brassica 

juncea; or black mustard, Brassica nigra) etc. “For this dish, I use home grown herbs, or rather wild ones, but 

if I don't have any, I get them from the garden.” “Libro della Cocina" 

source

https://www.mediafire.com/file/dyizg1mejvkveql/Knight%2527s_Pepper_Medieval_Spices.pdf/file
 

Comments

[smoothbores]

What’s it Like?
How Hot is It?

Hope You Enjoy

[colonela]

Whats it Like ?
How Hot is It ?

Hard to describe, Light fruity taste and sweet, Really nice and Loved it.
Puissance: 5/10
Rareté:10/10

[smoothbores]

That's right!
Feel free to pick from them or mix if you like.

[colonela]

Learned a lot. Thank you for your time and work.I really liked it and I think it would go great on just about any kind of entree.
Going to try them ALL
I am so excited to make my own spice mixes! Thank you so much!

PS I'll have to order some more white turmeric.

[smoothbores]

Do you like it? Spiritually you are of noble birth.

PS In India, you don't buy spices, spices buy you