Poudre Forte / Specie negre e forte (Black and Strong Spices)

Original

From Libro di cucina - "Black and Strong Spices for Many Sauces"

"Specie negre e forte per assay savore. Toy lo otavo de una onza de garofali e do onze de pevere e toy tanto pevere longo e do nose moscate e fa de tute specie."

Translation

"Black and strong spices for many sauces. Take an eighth of an ounce of cloves and two ounces of pepper and take the same amount of long pepper and two nutmegs and make of all spices."

My Redaction

Basic Strong Powder:

• 2 tablespoons black pepper (freshly ground preferred)
• 2 tablespoons long pepper (freshly ground preferred)
• 1 teaspoon ground cloves
• ½ teaspoon ground nutmeg

Deluxe Version (with exotic spices):

• 1 tablespoon black pepper
• 1 teaspoon long pepper
• 1 teaspoon cubebs (tailed pepper)
• 1 teaspoon grains of paradise
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• ½ teaspoon ground nutmeg
• Pinch of saffron (for the finest version)

Spice Substitutions:

• Long Pepper → Use black pepper plus a pinch of cinnamon
• Cubebs → Black pepper with a tiny amount of allspice
• Grains of Paradise → Black pepper mixed with ground cardamom
• Saffron → For color only, use a tiny pinch of turmeric (not for flavor!)

Perfect for beef or game stews, sausage making, meat pies and pasties, roasted root vegetables, mulled wine (use sparingly!), pickled vegetables, and cheese sauces.