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The Heritage Table: Cooking with 1395 Spice Powder from Oak City Spice Blends

Step back in time to 1395, and you'll find kitchens rich with the fragrance of exotic spices. Inspired by the medieval masterpiece, Le Viandier de Taillevent, Oak City Spice Blends brings you the authentic "1395 Spice Powder," blending black pepper, cinnamon, cloves, galingale, ginger, grains of paradise, long pepper, and nutmeg. Let’s explore delicious medieval dishes you can recreate at home.


Historical References

Le Viandier de Taillevent, authored by Guillaume Tirel (known as Taillevent), is one of the earliest and most significant medieval French cookbooks. Originally compiled around 1395, it provides invaluable insights into the tastes, cooking methods, and culinary traditions of medieval Europe. The following recipes are adaptations inspired by dishes described or inferred from Taillevent's work, modernized for contemporary kitchens using authentic medieval spices.


The Fascinating History of Le Viandier de Taillevent

Compiled around 1395, Le Viandier de Taillevent is attributed to Guillaume Tirel, famously known as Taillevent, who served as chef to French royalty, including Kings Charles V and Charles VI. This cookbook is one of the earliest culinary manuscripts in Europe and provides a vivid snapshot of the luxurious medieval culinary traditions of the French aristocracy.


In medieval Europe, cookbooks like Le Viandier were rare and typically reserved for wealthy households and royalty. Books were hand-copied by scribes, making them precious and scarce possessions. Over centuries, the manuscript traveled through noble families, eventually making its way into institutional collections. Today, some of the original copies reside in esteemed libraries, such as the Bibliothèque Nationale de France in Paris, preserving invaluable culinary history for scholars and enthusiasts alike.


The Exotic Ingredients of 1395 Spice Powder

Each spice used in the 1395 Spice Powder held a special place in medieval pantries, reflecting wealth, status, and global trade connections:

  • Black Pepper: Imported primarily from India, black pepper was incredibly costly and served as both seasoning and currency.

  • Cinnamon: Originating from Sri Lanka and Southeast Asia, cinnamon was treasured for its sweet and warming properties, commonly used in both savory and sweet dishes.

  • Cloves: Native to the Spice Islands (modern Indonesia), cloves were highly prized for their aromatic qualities and their role in preservation.

  • Galingale: Similar to ginger, galingale (or galangal) originated from Southeast Asia, prized for its distinctive peppery and citrusy flavor.

  • Ginger: Imported from Asia, ginger was revered for both culinary and medicinal purposes, often used to aid digestion.

  • Grains of Paradise: Also called Melegueta pepper, originating from West Africa, grains of paradise were a luxurious spice reminiscent of black pepper, citrus, and floral notes.

  • Long Pepper: Predating black pepper’s popularity in Europe, long pepper, sourced from India, had a complex spiciness and was considered extremely valuable in medieval cooking.

  • Nutmeg: Originating from Indonesia’s Banda Islands, nutmeg was incredibly rare and costly, offering a delicate sweetness to dishes.


How Medieval People Stored Spices

Medieval households stored spices carefully to preserve their quality and precious aromas. Typically, spices were kept in wooden or ceramic boxes and jars, often locked securely due to their high value. Spices were ground fresh in a mortar and pestle shortly before use to ensure maximum flavor and potency.


Modern cooks can emulate this practice by storing spices in airtight containers, away from heat and sunlight, grinding whole spices freshly to enhance the authentic medieval taste.

By incorporating these historical insights into your culinary journey, you can appreciate not only the rich flavors but also the extraordinary heritage behind Oak City Spice Blends' 1395 Spice Powder.



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Medieval Roasted Chicken (Poulet Rôti aux Épices)

Ingredients:

  • 1 whole chicken

  • 2 tablespoons 1395 Spice Powder

  • 3 tablespoons honey

  • Salt to taste

  • Root vegetables (carrots, parsnips, turnips)

Medieval Equipment:

  • Spit and open hearth

Modern Alternative:

  • Oven roasting pan

Instructions:

  1. Preheat oven to 375°F.

  2. Coat chicken generously with 1395 Spice Powder and salt.

  3. Roast chicken surrounded by chopped root vegetables for 1 hour.

  4. Brush with honey, roast an additional 15 minutes until golden.


Spiced Lamb Stew (Haricot de Mouton)

Ingredients:

  • 2 lbs lamb, cubed

  • 1 onion, chopped

  • 2 tablespoons 1395 Spice Powder

  • 1 cup red wine

  • 2 cups beef broth

  • Salt to taste

Medieval Equipment:

  • Cast iron cauldron over an open fire

Modern Alternative:

  • Dutch oven or slow cooker

Instructions:

  1. Brown lamb and onions.

  2. Stir in spice powder, wine, and broth.

  3. Simmer on low heat for 2 hours or in a slow cooker for 6-8 hours.


Spiced Pork Pasties (Pastés de Porc)

Ingredients:

  • Pie dough (store-bought or homemade)

  • 1 lb ground pork

  • 1 apple, diced

  • ¼ cup currants

  • 1 onion, finely chopped

  • 2 tablespoons 1395 Spice Powder

  • Salt and pepper

Medieval Equipment:

  • Wood-fired oven

Modern Alternative:

  • Conventional oven and baking sheet

Instructions:

  1. Preheat oven to 375°F.

  2. Combine pork, apple, currants, onion, and spices.

  3. Fill dough circles, fold, and crimp edges.

  4. Bake 25-30 minutes until golden.


Pears in Spiced Syrup (Poires au Sirop Épicé)

Ingredients:

  • 4 pears, peeled

  • 1½ cups wine or cider

  • ¼ cup honey

  • 1 tablespoon 1395 Spice Powder

Medieval Equipment:

  • Earthenware cooking pot

Modern Alternative:

  • Saucepan

Instructions:

  1. Simmer pears gently in wine/cider, honey, and spice powder until tender (20-30 minutes).

  2. Serve warm with syrup.


Spice Cake (Gâteau aux Épices)

Ingredients:

  • 2 cups almond flour

  • ½ cup honey

  • 4 eggs

  • ½ cup butter

  • 2 tablespoons 1395 Spice Powder

Medieval Equipment:

  • Stone hearth oven

Modern Alternative:

  • Conventional oven and cake pan

Instructions:

  1. Preheat oven to 350°F.

  2. Combine all ingredients and pour into greased pan.

  3. Bake 30-35 minutes until a toothpick comes out clean.


Spiced Wine (Hypocras)

Ingredients:

  • 1 bottle red wine

  • ¼ cup honey

  • 2 tablespoons 1395 Spice Powder

Medieval Equipment:

  • Ceramic jug and open hearth

Modern Alternative:

  • Saucepan

Instructions:

  1. Heat wine gently with honey and spices; do not boil.

  2. Strain and serve warm.


Additional Inspiration for Modern Cooks:

  • Serve these dishes with crusty rustic bread, roasted vegetables, and barley dishes for an authentic medieval feast.

  • Enhance your dining experience by presenting dishes in wooden bowls, ceramic plates, and linen cloths, reminiscent of medieval tables.

  • Discover the historical origins and luxurious nature of spices like grains of paradise, prized in medieval times as rare and exquisite ingredients.


Modern Recipes that use 1395 Spice Powder

1. Spiced Roasted Butternut Squash Soup

Ingredients:

  • 1 large butternut squash, peeled and diced

  • 1 tablespoon olive oil

  • 1 tablespoon 1395 Spice Powder

  • 4 cups vegetable broth

  • 1 onion, diced

  • 2 cloves garlic, minced

  • Salt and pepper to taste

  • Cream (optional)

Instructions:

  1. Preheat oven to 400°F.

  2. Toss squash with olive oil, 1395 Spice Powder, salt, and pepper; roast for 30 minutes until tender.

  3. Sauté onion and garlic until soft; add roasted squash and broth.

  4. Simmer for 15 minutes, then blend until smooth. Stir in cream if desired.


2. Spiced Honey-Glazed Salmon

Ingredients:

  • 4 salmon fillets

  • 2 tablespoons honey

  • 1 tablespoon olive oil

  • 1 tablespoon 1395 Spice Powder

  • Salt to taste

Instructions:

  1. Preheat oven to 400°F.

  2. Mix honey, olive oil, and 1395 Spice Powder; brush generously over salmon.

  3. Bake salmon 12-15 minutes until cooked through and glazed.


3. Spiced Apple Galette

Ingredients:

  • 1 sheet puff pastry (thawed)

  • 3 apples, thinly sliced

  • ¼ cup brown sugar

  • 1 tablespoon lemon juice

  • 2 teaspoons 1395 Spice Powder

  • 1 egg (for egg wash)

Instructions:

  1. Preheat oven to 400°F.

  2. Roll pastry into a circle and place on a parchment-lined baking sheet.

  3. Toss apple slices with sugar, lemon juice, and spice powder.

  4. Arrange apples neatly, leaving a 2-inch border around the edge. Fold pastry edges inward over the apples.

  5. Brush pastry with egg wash. Bake 25-30 minutes until golden brown.


4. Spiced Chickpea & Vegetable Tagine

Ingredients:

  • 2 cans chickpeas, drained

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 zucchini, sliced

  • 1 red bell pepper, diced

  • 1 can diced tomatoes

  • 2 tablespoons 1395 Spice Powder

  • Salt and pepper to taste

  • Fresh parsley for garnish

Instructions:

  1. Sauté onion, garlic, zucchini, and bell pepper until tender.

  2. Add chickpeas, tomatoes, and spice powder; simmer gently for 20-25 minutes.

  3. Season with salt and pepper, garnish with fresh parsley, and serve with couscous or rice.




 
 
 

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