A fascinating blend, inspired by Roman Imperial cooking.
In designing this blend, we wanted to reproduce, as faithfully as possible, the flavours that characterized the Roman era. Featuring long pepper, rosemary, and celery seed, among others, this rustic mix of herbs and spices goes well with sweet and sour dishes and wine and vinegar-based sauces. Since the Romans had no sugar, their recipes often used grape molasses, vino cotto, dried fruit or honey, all ingredients which perfectly compliment the vegetal scents of this blend. Excellent with braised meats, slow-cooked vegetables, and grilled fruits and vegetables.
Ingredients: Mustard seeds, celery seeds, oregano, rosemary, long pepper, cumin, fennel, ginger, caraway
Thanks to De Re Coquinara (The Art of Cooking), a cookbook from the 4th Century, we were able to obtain a reasonable enough portrait of the cuisine enjoyed by Rome's privileged élite. These texts are generally attributed to celebrated gourmand Marcus Gavis Apicius, although most historians agree the manuscript was assembled by at least two other people, well after the death of the original Apicius.