Spice Mixes
Here at Francesco Sirene, Spicer, we are now starting to make up various mixed spices and herbs, using authentic historical recipes when possible. We will shortly add Powdor Dulce, Powdor Fine, Powdor Blaunche, and other blends, as well as a Seven-Pepper Mixture.
2100 POWDOR FORTE (Strong Powder)
This is the medieval mixed spice for pungent sauces and other dishes. We prepare and grind our mixture according to a 14th century Venetian recipe.
| 25 g | 2.15 |
| 500 g | 28.80 |
2150 SALADIN'S VIRILITY SPICE MIXTURE
Moses Maimonides (1135-1204), the great Jewish philosopher, was also court physician to Saladin, Sultan of Egypt, and his successors. Asked by his royal master "to instruct him in a regimen that is helpful in increasing sexual potential" (so many concubines, so little time!), Maimonides warned him to avoid most spices, as they were hot and dry according to the doctrine of humours (thus decreasing potency). He did, however, offer this recipe for a spice mixture which would not have such adverse effects. "One should utilize as much as is advantageous", both in cooking of food and sprinkled over the finished dishes. We can't guarantee the effectiveness of this mix (testimonials, anyone?), but it is a very pleasant mixture, with the piquancy of long pepper and galingale softened by sweet spices such as cinnamon and anise.
| 25 g | 1.70 |
| 500 g | 22.50 |
2200 RAS EL HANOUT
Morocco's famous spice mixture--the name means "head of the shop", indicating this is the spice merchant's best. Our mixture includes twenty-five different spices, from the common such as cinnamon and pepper to the exotic such as monk's pepper and rose petals (but we have omitted the cantharides which is often included in Moroccan formulations). In Morocco this is usually supplied whole for the customer to grind himself; we offer it both whole and ground, since not everyone has the necessary equipment or the patience. For a recipe using Ras el Hanout, a favourite of one of our customers, click here.
| 25 g ground | 2.30 |
| 200 g whole | 11.00 |
| 200 g ground | 12.50 |
| 500 g whole | 27.50 |
| 500 g ground | 31.00 |
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Author: David Dendy © 1998-2004
This page was last updated on 22/03/04.