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Check back here soon for more products -- we're adding wonderful new items to our supply of spices. We're also searching out sources for authentic games, tableware, and other useful items.

SPICES

0108 ANGELICA SEED

In Iran the seeds (called 'golpar' in Persian) are powdered and sprinkled over cooked broad beans and other pulses to relieve flatulence (natural "Beano"?). In Europe angelica was thought a remedy against witchcraft, poison, and plague. The seeds are used to flavour some liquers, including Chartreuse.

0162 CARDAMOM, KORARIMA - whole seeds

This variety of cardamom grows only in Ethiopia. Its flavour bridges the gap between green cardamom and grains of paradise, being warmer than the first but not nearly so peppery as the last. During the Renaissance korarima was sold in Europe as 'Cardamomum majus' and in the Arab countries as 'hab-el-habashi', but as Ethiopia became cut off from the outside world during the seventeenth century the supply ended. Korarima is used in Ethiopia in all kinds of 'wots' (spicy stews), usually ground and mixed with other spices. It is also widely used to flavour coffee (and sometimes tea). Interestingly, korarima is native to exactly the same zones as coffee, so the customary Arab/Turkish coffee spiced with cardamom probably originally used korarima rather than Indian cardamom.

0172 CINNAMON (Ceylon) - sticks, 3" length

Ceylon cinnamon (often known as 'true' cinnamon) has a mellower, sweeter flavour than the cassia cinnamon usually sold as 'cinnamon' in North America.; it is lighter in colour, thinner and softer. You will want to eat it straight. It was first introduced to world trade late in the 13th century, and soon was considered the finest variety. About 1550 it was rated as being worth 40 times as much as the ordinary cinnamon of Malabar.

0192 CORIANDER LEAF (CILANTRO)

Cilantro is an acquired taste. People either love it or hate the smell of it (the ancient Greeks named the herb after the bedbug -- 'koris' -- because of its smell). However, cooking abates the strong smell. Much called for in medieval Islamic dishes, and today essential in Indian chutneys and sauces.

0217 EPAZOTE

Epazote is an essential seasoning in many Mexican foods, being considered particularly compatible with bean dishes. It was in use long before Columbus made his voyage.

0305 LAUREL BERRIES

Also known as 'bay berries', these are the fruit of the tree which also gives the much better known bay leaf. They look like small smooth dark brown olives. The ancient Romans used them in meat dishes, especially pork, usually putting two or three berries in a recipe. For an ancient Roman recipe using laurel berries, click here.

0321 LOVAGE LEAF

With a flavour a cross between strong celery and parsley, lovage leaf was used extensively in Roman cookery. This dried leaf will work acceptably for those who can't pick it fresh from their own gardens.

0357 MYRTLE LEAF

In ancient times the myrtle was a fertility symbol, and wreaths of the leaves were worn at various Greek festivals. The Romans used the leaves culinarily and to flavour wine. They are still used today as an alternative to bay leaves in marinades and stews, particularly in Sardinia.

0377 MEXICAN OREGANO

Known as 'té de pais' ('country tea') in Mexico. It is the commonly used 'oregano' in Mexico, and may be used in European recipes as well. It is described as having a "dusky lemon-and-camphor" flavour.

0391 BLACK PEPPER ("TELLICHERRY") - whole

This superior grade from the west coast of India, named for the original port of shipment, is generally considered the finest black pepper because of its large size, dark reddish-brown colour, and excellent aroma.

0411 RUE BERRIES

The five-lobed stalked fruits of the rue bush have a warm bitterish flavour similar to but not the same as rue leaf. They were used in ancient Roman cookery; Apicius calls for them particularly in fish dishes and sauces for fowl and venison. In more recent times, they appear to be used only in Ethiopian cuisine, ground rue berries being an important ingredient of the hot 'berbere' sauce. The Ethiopian name, 'tenadam', means 'health of Adam' referring to their medicinal uses.

0462 SPIKENARD

This root (or more properly rhizome) has a heavy and peculiar odour, like a mixture of valerian and patchouli. The taste is bitter and aromatic. Used in India from early times in perfume and medicine, it was imported to the Greco-Roman world. It scented the precious ointment offered to Jesus. The Roman cookbook of Apicius calls for it in sauces for meat, seafood, and fowl. It is an ingredient in some medieval hypocras and clarry recipes. [n.b. -- do not confuse this with American Spikenard (Aralia racemosa), a totally different plant, which is what is usually offered as 'spikenard' in North America.]

0495 ZEDOARY ROOT

First brought from the East in the 6th century, zedoary was considered a great antidote by the Arab physicians. It is used in cordials and liquers, and in the middle ages was often a culinary ingredient. It is perhaps most notable for being the spice whose name has the most variant spellings. It show up in forms from the original Arabic 'djedwar' through 'zedoar' to 'zeduale' to 'citoval' to 'setwall' to 'cetewale' to 'citouart' (I've counted over fifty forms). It's the likeliest candidate for that 'mystery spice' in the old recipe you are trying to decipher.

SPICE MIXES

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.

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.

PERIOD POTATIONS

1450 LINDEN LEAF AND FLOWERS (Tileuil)

Also known as 'lime tree', these are brewed into a pleasant 'tisane' (herbal tea) in France and other parts of Europe.

SWEET SCENTS

0755 INDIAN OLIBANUM (Salai Gum)

This soft gum-resin, golden-yellow in colur, burns with an agreeable odour similar to, though slightly more 'turpentiny', than frankincense. Much used in India as an incense.

0765 BDELLIUM (Guggal Gum)

A greenish-yellow gum, with a balsamic odour somewhat like cedarwood. Originating from central and northern India, where it is used as medicine and incense, it is mentioned in the Sanskrit literature as early as the 7th century B.C. The Romans imported it; it appears in the Old Testament; and it was exported to China from the 4th to 9th centuries under the name of 'Arsacid aromatic'.

0775 DRAGON'S BLOOD

This red resin, from a rattan palm of Indonesia, is used in medicine, incense, pigments, painting on glass, and varnishes. Since the 16th century it has largely replaced the older Socotra Dragon's Blood, which is now unavailable.

If you would like to suggest things you are looking for, which you would like to see added to our offerings, or if you have make or supply something which would fit our business, please drop us a note. Our e-mail address is: jhanna@silk.net

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Author: David Dendy © 1997-2004
This page was last updated on 23/03/04.