Roman pantry

This is a list of the things that could be found in a Roman pantry.

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.

Defritum: 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