Roman Ingredients
Asafoetida Asafoetida is a gum derived from the sap of the roots and stem of the Ferula assafoetida plant. It has a very pungeant aroma though this dissipates with cooking. It can be bought in health-food shops and Indian/Middle-eastern markets either as a liquid essence or as a fine yellow powder. Either are fine for cooking but remember to keep in an air-tight container otherwise its scent will taint other foods.
Caroenum Boiled Must (must is esentially very young wine (at the first stage of fermentation). The closest equivalent would be a sweet young white wine or grape juice. Boil until the volume is reduced by half.
Defritum The closest equivalent would be thick fig syrup. However, must swwetened with honey and boiled down to a third of its original volume can also be used
Liebstoeckl This is the plant Levisticum officinale (lovage) and its dried roots were used as a spice.
Liquamen/Garum Fermented salted fish. This was a common addition to Roman food. The closest modern equivalent would be Nam Pla, Thai fish sauce
Passum A sweet wine sauce. This is made by adding honey to must and boiling until it has thickened.
Puledimu Pennyroyal (Mentha pulegium). Ordinary garden mint can be substituted.
Sautreia Summer savory Satureia hortensia. The commoner winter savory can be substituted for this.
Silphium Asafoetida (also known as hing in Indian cuisine. It was used as a garlic and onion subsitute because it keeps well. This is very pungent, use sparingly. Alternatively substitute garlic.
Spikenard This is the plant, Nardostachys jatamansi, a n aromatic plant with small leaves and red-purple flowers. This is used frequently in aromatherapy oils. Must be obtained from a specialized supplier. An alternate is to use equal portions of fennel and lavender a fifth of the final quantity of valerian root (note, valerian is a sedative and some people are very sensitive, use sparingly. Lavender should not be consumed by pregnant women).
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