Medieval Recipes ― Poudre Douce From baked apples to a morning bowl of oatmeal, this “sweet powder” of spices was a staple in Medieval and Renaissance cookery. But don’t be fooled: reminiscent of her rough-and-tumble brother spice used for meat and savoury dishes, Poudre Forte (”strong powder”), Poudre Douce has a delightful peppery kick that has caught more than one poor soul unaware. Used mostly for desserts, Poudre Douce may replace cinnamon in any sweet dish. Ingredients — • 1 tsp. ginger, ground • 1 tbsp. peppercorns • 2 tbsp. cinnamon, ground • 3 tbsp. sugar • 1 pinch of another ground spice (nutmeg, cardamon, cloves, allspice) Directions — • Grind the pepper and mix well with the other ingredients. • Store at room temperature in an airtight mason jar. Best if used within the span of a year, but keeps virtually indefinitely. • Use in recipes where you would use cinnamon, or keep on the table and use as a sweet replacement for pepper.