Powder-douce

Powder-douce (poudre-douce), literally "sweet powder," is a spice mix used in Medieval and Renaissance cookery.^[1] Like modern spice mixes such as "Italian seasoning," "garam masala," "taco seasoning," etc., there was not a set ingredient list, it varied from cook to cook.^[2] The author of the 14th-century manuscript Le Menagier de Paris suggested a mix of grains of paradise, ginger, cinnamon, nutmeg, sugar, and galangal.^[3]

There is a related mixed spice called Powder-forte,^[1] literally "strong powder".

References

1 2 The Gentleman's Magazine. Early English newspapers. F. Jefferies. 1905. p. 325. Retrieved April 23, 2018.
↑ Breverton, T. (2015). The Tudor Kitchen: What the Tudors Ate & Drank. Amberley Publishing. p. pt268. ISBN 978-1-4456-4875-0. Retrieved April 23, 2018.
↑ The Goodman of Paris (Le Menagier de Paris): A Treatise on Moral and Domestic Economy by A Citizen of Paris, c.1393

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[The_Gentlemans_Magazine_1905-1] 1 2 The Gentleman's Magazine. Early English newspapers. F. Jefferies. 1905. p. 325. Retrieved April 23, 2018.

[Breverton_2015-2] Breverton, T. (2015). The Tudor Kitchen: What the Tudors Ate & Drank. Amberley Publishing. p. pt268. ISBN 978-1-4456-4875-0. Retrieved April 23, 2018.

[3] The Goodman of Paris (Le Menagier de Paris): A Treatise on Moral and Domestic Economy by A Citizen of Paris, c.1393