Powder fort: Difference between revisions
From Cunnan
Jump to navigationJump to search
mNo edit summary |
m (Reverted edits by 87.101.244.9 (Talk); changed back to last version by KarenLarsdatter) |
||
| (5 intermediate revisions by 4 users not shown) | |||
| Line 1: | Line 1: | ||
<div style="float:right; margin: 0 0 1em 1em;">[[Image:PowderedFort.jpg]]</div> |
|||
| ⚫ | |||
| ⚫ | In cooking '''powder fort''' (''strong powder'') is a combination of [[spice]]s 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. |
||
| ⚫ | |||
| ⚫ | |||
==Recipes Using Powder Fort== |
|||
* [[Appulmoy (recipe)|Appulmoy]] |
|||
* [[Aquapates (recipe)|Aquapates]] |
|||
* [[Connat (recipe)|Connat]] |
|||
* [[Roobroth (recipe)|Roobroth]] |
|||
[[category:spices]] |
[[category:spices]] |
||
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
