Cookbooks $2.00

Recipes use Sweet and Strong Pouders.

Strong
Cookbook

Sweet
Cookbook

The price and availability of spices in Europe were affected by factors with global implications and dimensions, from the weather in India to relations between Christian and Muslim powers. Many 14th century recipes, because of this varying availability, called for spice blends, much as we would use "apple pie spice" or "poultry seasoning". Three blends used throughout medieval Europe were Poudre Forte, Poudre Douce and Poudre Blanc. These spice blends had no set list of ingredients; much like "Italian seasoning" the blends depended on the spices on hand and the concept the blend attempted to capture.

Poudre forte, or strong pouder, was usually based on black pepper, cinnamon, clove and nutmeg, four of the most important spices of the time with grains of paradise, galangal, ginger, cumin, coriander and/or cubebs to round out the flavor. It's an aromatic blend with a good bite, which was used freely in all manner of sweet and savory dishes.

Poudre douce, or sweet pouder, was less pungent. Cinnamon and ginger lay at its heart with a wealth of "sweeter" spices, such as mace, fennel, anise.
 

Pouders
$4.00

Strong
Pouder
 
Sweet
Pouder
 
 

Vinegars
$6.00

Try one of our tasty herbal vinegars.

Breads $3.00

  • King Richard's Herb Bread
    A 13th century recipe that results in a delicious, low rising bread.
  • Ginger Tea Cake
  • Scones

Teas

  • Green Teas
  • Herbal Teas
  • White Teas
 

 

 

Contact My Lady (Annie) at annie@myladyschamber.com

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