Powder-forte

Powder-forte (poudre forte) was a medieval spice mix similar to poudre douce, but often incorporating more pungent flavors like pepper.^[1] Spice mixes like powder-forte were a common ingredient in the recorded recipes of medieval cuisine, often used in combination with foods that are not heavily spiced in modern preparations. One example is a recipe for cherries, washed clean with wine and filtered through a cloth, then heated with "white grease" and rice flour in a pot until stiff. To this cherry mixture, the cook would add honey, vinegar, egg yolk and "strong powder" - in this case, a mix of cinnamon and cypress root.^[2] Along with poudre douce, poudre fine and poudre lombard it is one of four medieval spice mixtures found throughout an assortment of medieval cookery manuscripts.^[3]

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