This recipe reflects medieval trade and tastes, but is very much usable today. You may recognize its grandaughter recipe in Quatres Epices. Both blends can be used for savory dishes (braised or roasted meat) or sweet ones (ginger bread, apple pie and so on). Galingale, long pepper & grains of paradise, 3 unusual spices used here, give tingly and complex flavors. They are findable and worth seeking out, at bricks-and-mortar or online specialists. I have liked and cooked with this blend for years, and bottle it for gifts. Original had 1 tablespoon clove, which I omit as I don't like it, but you can restore that spice. Likewise, you can adjust the recipe to your taste. Adapted from Livre fort excellence de cuysine, 1555.

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