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The Copper Pot

Roman Wine Spices

Roman Wine Spices

Conditum Paradoxum

(Contains 2 Spice Bags, each needs 1 bottle of wine)

Conditum Paradoxum translates as ‘Surprise Wine’ and is the very first recipe in the the collection of Roman recipes known as Apicius or De re coquinaria, dating from the 5th century. The Romans frequently spiced their wines and this mix produces a warming sweet wine, subtly flavoured with dates and saffron. 

You will need a bottle of wine (something dry and light such as a Pinot Grigio), and about 240ml of runny honey.

Method:

  1. 1. Empty 1 bottle of wine into a saucepan and add the honey. Bring it slowly to boil, ensuring that the honey is completely dissolved.
  2. Add 1 spice bag and reduce the heat to a simmer for 15 minutes, prodding and stirring occasionally.
  3. Remove from the heat and allow to cool. You can serve this spiced wine cold or hot.

Ingredients: Dates (Rice Flour), Long Pepper, Fennel, Bay Leaf, Saffron.

Allergy advice: For allergens, including cereals containing gluten, see ingredients in BOLD

Minimum ingredients weight: 35g

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