hist-brewing: XIIIth cent spice named Squinant

[Karen Olson]

there are actually several types of cinnamon or Cassia Cinnamon as suppliers 
call it.  the ones I know about are Korintje , Chinese, Vietnam, and Ceylon 
cassia cinnamon.  The Korintje Cassia Cinnamon comes from Indonesia, that 
may be what you are looking for.  For more info you might try   
WWW.Penzeys.com  it may cost a bit, but the qaulity is well worth it.

Karen

----Original Message Follows----
From: "Eric A. Rhude" <ateno at panix.com>
To: hist-brewing at pbm.com
Subject: hist-brewing: XIIIth cent spice named Squinant
Date: Thu, 9 Dec 1999 09:35:34 -0500

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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