HERB - [Fwd: hist-brewing: XIIIth cent spice named Squinant]

[Magdalena]

Hi!

I forwarded this message from the historical brewing list.  I'm stumped.
Anybody else know the answer?

-Magdalena



"Eric A. Rhude" wrote:

> Hello all:
>
> I am readacting a Claree from "Two Anglo-Norman Culinary
> collections Edited from Britich Library Manuscripts,
> Additional; 32085 and Royal 12.C.xii"
>
> It is in Middle Medieval French which is not a
> problem since the source translated it for me.
> And I checked with a fluent french speaker and
> she assured me it was as close as she knew.
>
> But the trouble all began with the spices:
> All are standard spices for a Claree, from cinnamon
> to Cardamom, but two were a problem.
>
> Malabathrum:  From what I can tell its a Indian Cinnamon, any
>               other ideas?
>
> Squinant: None of my usual suspects have any idea what it
>           is.  Has anyone heard of it or can you give me a hint?
>
> Thanks so much.
>
> Eric Rhude
>
> --
> QVI CONVERTERIET HAEC IMMODICE LITTERATVS EST



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