Conditum
Conditum, piperatum, or konditon (κόνδιτον) is a family of spiced wines in ancient Roman and Byzantine cuisine.
The Latin name translates roughly as "spiced". Recipes for conditum viatorium (traveler's spiced wine) and conditum paradoxum (surprise spiced wine) are found in De re coquinaria. This conditum paradoxum includes wine, honey, pepper, mastic, laurel, saffron, date seeds and dates soaked in wine.[1]
In the Levant of the 4th-century CE, the main ingredients of conditum were wine, honey and pepper corns.[2] Conditum was considered to be a piquant wine.
A 10th-century redaction of an earlier Greek Byzantine agricultural work brings down the relative portions of each ingredient:
Let eight scruples (~10g) of pepper [corns] washed and dried and carefully pounded; one sextarius (~ 550ml) of Attic honey, and four or five sextarii (~2.5l)of old white wine, be mixed.[3]
See also
References
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- ^ Conditum Paradoxum Script error: No such module "webarchive". – recipe in Latin and German, read on February 03, 2012
- ^ Page Module:Citation/CS1/styles.css has no content.Buber, Salomon (1949). Pesikta de-Rav Kahana. New York: Mekitze Nirdamim. p. 102b (Baḥodesh ha-shelishi)., cf. Jerusalem Talmud (Terumot 8:3 [42a], Solomon Sirilio's commentary there, s.v. קונדיטון) and Jerusalem Talmud (Avodah Zarah 2:3 [11b]
- ^ Page Module:Citation/CS1/styles.css has no content.Geoponika - Agricultural Pursuits. Vol. 1. Translated by Owen, T. London: University of Oxford. 1805., p. 260
Bibliography
- Andrew Dalby, Food in the Ancient World from A to Z, 2003 Template:ISBN
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