Powder Fort

Strong Powder

Strong Powder, also known Poudre Fort, is one of the spice blends that seems to be prominent in the culinary recipes recorded during the Middle Ages. Although each cook might personalize the blend to his own taste; there appears to be two ingredients that make the blend a "Strong Powder": Pepper and either Cinnamon or Ginger.

In Libro di cucina/ Libro per cuoco there is a recipe for Fine spices for all dishes.

Original Recipe:

Specie fine a tute cosse.

Toi una onza de pevere e una de cinamo e una de zenzevro e mezo quarto de garofali e uno quarto de zaferanno.

Translation by Helewyse de Birkestad, OL  (Louise Smithson):

Fine spices for all dishes (things)

Take one ounce of pepper, one of cinnamon, one of ginger, half a quarter (of an ounce) of cloves, and a quarter (of an ounce) of saffron.

In addition, there is also a recipe for Black and strong spices for many sauces.

Original Recipe:

Specie negre e forte per assay savore.

Specie negre e forte per fare savore; toy mezo quarto de garofali e do onze de pevere e toy arquanto pevere longo e do noce moscate e fa de tute specie.

Translation by Helewyse de Birkestad, OL  (Louise Smithson):

Black and strong spices for many sauces.

Black and strong spices to make sauces.  Take half a quarter (of an ounce) of cloves, two ounces of pepper and an (equal) quantity of long pepper and nutmeg and do as all spices (grind).

My Interpretation:

¼ cup powdered ginger
¼ cup Long Pepper, ground
¼ cup cinnamon (Ceylon), ground
1½ tsp. Cloves, ground
¼ cup Black Pepper, ground
 
Combine all ingredients together and placed in a sealed jar.