Roman pantry

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

Contents 1 Fruits 2 Grains 3 Herbs 4 Vegetables 5 Misc. 6 References

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