Medieval Spice Mixes: Powder Douce & Powder Forte

Powder Douce & Powder Forte – Medieval Spice Mixes

Medieval-style spice blends: sweet poudre douce and strong poudre forte.

Quick context: In medieval English and Italian sources, powder mixes are pre-made spice blends used much like modern garam masala or pumpkin spice. The two most common names are Powder Douce (sweet, sugar-forward) and Powder Forte (pepper-forward, “strong”). Exact formulas weren’t standardized—each cook adjusted to taste, budget, and what was on hand.

• Powder Douce (aka douce/“sweet”/white powder): typically sugar-heavy with warm spices like cinnamon and ginger; sometimes nutmeg, mace, cloves.
• Powder Forte (aka strong powder): pepper-based, sometimes with long pepper, cubebs, grains of paradise; may include cloves, nutmeg, cinnamon, coriander/caraway.

Related reading: See Apothecary Weights & Measures for historical measures and substitutions.

Modern Working Mixes (Kitchen-Ready)

Note: These are practical modern approximations based on period patterns and your house ratio from the original post (2016). They are not claimed as “the” authentic formula; rather, they’re consistent, repeatable blends you can use across medieval recipes.

Powder Douce (Sweet Blend)

• 1 tbsp sugar (organic preferred; refined white is fine)
• 1½ tsp cinnamon
• 1½ tsp ginger
• 1 tsp nutmeg
• 1 tsp mace
• ½ tsp cloves
• ½ tsp black pepper

Optional twists: a pinch of coriander; swap part of the sugar for fine caster sugar for smoother texture; for Lent-friendly versions, this remains naturally dairy-free.

Powder Forte (Strong/Pepper Blend)

• 1 tbsp black peppercorns (or a mix of black + long pepper + cubebs + grains of paradise)
• 1 tsp cloves
• 1 tsp nutmeg
• 1 tsp coriander (or caraway)
• 1 tsp cinnamon
• Salt to taste (optional; add at service rather than to the jar if you cross-use in sweets)

Period echo: The “forte” profile appears throughout medieval English manuscripts and later in Robert May (The Accomplisht Cook, 17th c.) in sausage seasoning lists with heavy pepper, cloves, nutmeg, and aromatics.

How to Use Them

• Douce: custards, fruit sauces, almond milk dishes, sweet pottages, gilded poultry finishes.
• Forte: meat gravies (galentyne styles), sausages, braises, pepper sauces, savory pies.

Tips for Consistency

• Grind small batches and store airtight away from heat/light.
• Label jars with date and ratio (handy during feast prep).
• For bulk: scale by weight. Example (small jar, ~30 g): sugar 12 g; cinnamon 6 g; ginger 6 g; nutmeg 4 g; mace 4 g; cloves 1 g; pepper 1 g.

🥕 Dietary Notes

• Gluten-free: Yes (check cross-contamination in ground spices).
• Vegetarian/Vegan: Yes.
• Allergens: None typical, but some are sensitive to pepper/cinnamon/clove; check with guests.

Historical & Culinary Notes

• Not one “correct” recipe: Manuscripts cite the blends but rarely give exact formulas; cooks kept house mixes. English sources (e.g., Forme of Cury, Harleian MS 279) frequently call for “poudre douce/forte.”
• Humoral lens: Douce leans warm/moist (sugar moderates heat of spices); Forte emphasizes hot/dry (pepper, cloves). Use to balance dishes per season and diner.
• Menu planning: Pre-mix in labeled tins for speed during service; add late to preserve aromatics.

Sources & Further Reading

• Forme of Cury (late 14th c.) – numerous mentions of poudre douce/forte.
• Harleian MS 279 (c. 1430) – English recipes calling for powder blends.
• Robert May, The Accomplisht Cook (17th c.) – pepper-forward sausage spice lists that echo “forte” profiles.
• Bruno Laurioux; Odile Redon et al., The Medieval Kitchen – contextual notes on spice usage.

Labels: Glossary; Spices; Period Techniques; SCA Feast Planning; Medieval; Renaissance