Roman pantry
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(edited for ease of reading, added Garum as an alternative name for Liquamen, and added fruit section) |
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This is a list of the things that could be found in a '''Roman pantry.''' | This is a list of the things that could be found in a '''Roman pantry.''' | ||
| + | |||
| + | ==Fruits== | ||
| + | |||
| + | *Figs | ||
| + | *Grapes | ||
| + | *Pears | ||
==Grains== | ==Grains== | ||
| − | + | *[[Spelt]] also known as ''emmer grain'', for [[Spelt cake]]. | |
| − | + | ==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== | ==Vegetables== | ||
| Line 20: | Line 27: | ||
==Misc.== | ==Misc.== | ||
| − | '''Caroenum''': To make: Reduce 600ml (1 pint) Wine or Grape Juice by half by boil ing. Cool. | + | *'''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. | + | *'''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. |
| − | ''' | + | *'''Liquamen''', also known as '''Garum''' (Fish Sauce): salty in flavour. Look for fish sauces in asian markets, such as ''nuoc mam''. 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. |
| − | ''' | + | *'''Passum''': a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool. |
| − | '''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. | + | *'''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== | ==References== | ||
Revision as of 17:38, 9 September 2007
This is a list of the things that could be found in a Roman pantry.
Contents |
Fruits
- Figs
- Grapes
- Pears
Grains
- Spelt also known as emmer grain, for Spelt cake.
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.
- Liquamen, also known as Garum (Fish Sauce): salty in flavour. Look for fish sauces in asian markets, such as nuoc mam. 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.
- Passum: a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool.
- 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
