hist-brewing: XIIIth cent spice named Squinant

[Eric A. Rhude]

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

-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com