Roman pantry
This is a list of the things that could be found in a Roman pantry.
Contents |
Grains
Herbs
- Anise seed
- "In first-century Rome, anise was a flavoring in mustaceus, a popular spiced cake baked in bay leaves and eaten after a feast to prevent indigestion." (Rosengarten 1969)
- Bay (Laurel) leaves
- Cardamom
- (Rosengarten 1969)
- Thyme
- "The Romans used thyme to flavor cheese and liquors. Their soldiers would bathe in water infused with thyme to gain vigor, courage and strength." (Rosengarten 1969)
Vegetables
Misc.
Caroenum: To make: Reduce 600ml (1 pint) Wine or Grape Juice by half by boil ing. Cool.
Defrutum: this is a thick fig syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice by two thirds by boiling. Add some honey to sweeten. Cool.
Passum: a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool.
Liquamen (Fish Sauce): salty in flavour. Look for fish sauces in asian markets. Alternative: 1 tablespoon of salt dissolved in 100ml (3½ fl oz) of wine. Important: As the strength of fish sauces may vary, ensure that you only use enough to season to your personal taste.
Silphium (Asafoetida): This is used as an anti-flatulent and has a strong aroma. It is imported primarily from Iran. This may be found in Indian or Asian food shops.
References
- Rosengarten, F. (1969), The Book of Spices. ISBN 0515064904
- http://www.thefoody.com/hsoup/roman.html
