Powder fort: Difference between revisions
From Cunnan
Jump to navigationJump to search
m (links to recipes) |
m (Reverted edits by 87.101.244.9 (Talk); changed back to last version by KarenLarsdatter) |
||
| (2 intermediate revisions by 2 users not shown) | |||
| Line 7: | Line 7: | ||
==Recipes Using Powder Fort== |
==Recipes Using Powder Fort== |
||
* [[Appulmoy (recipe)|Appulmoy]] |
|||
* [[Aquapates (recipe)|Aquapates]] |
* [[Aquapates (recipe)|Aquapates]] |
||
* [[Connat (recipe)|Connat]] |
* [[Connat (recipe)|Connat]] |
||
Latest revision as of 10:18, 9 October 2007
In cooking powder fort (strong powder) is a combination of spices used by cooks for a dish requiring a strong spice flavour. Typical ingredients are pepper, long pepper, cloves, mace and galingale or ginger. For dishes requiring a sweeter spice taste, a powder douce was used.
One variation is a mix of ground ginger, cinnamon, cloves, pepper - proportions to taste
