Conditum,piperatum, orkonditon (κόνδιτον) is a family ofspicedwines inancient Roman andByzantine cuisine.
TheLatin name translates roughly as "spiced". Recipes forconditum viatorium (traveler's spiced wine) andconditum paradoxum (surprise spiced wine) are found inDe re coquinaria. Thisconditum paradoxum includes wine,honey,pepper,mastic,laurel,saffron,date seeds and dates soaked in wine.[1]
In theLevant of the 4th-centuryCE, the main ingredients ofconditum were wine, honey and pepper corns.[2] Conditum was considered to be apiquant wine.
A 10th-century redaction of an earlier Greek Byzantine agricultural work brings down the relative portions of each ingredient:
Let eightscruples (~10g) of pepper [corns] washed and dried and carefully pounded; onesextarius (~ 550ml) of Attic honey, and four or fivesextarii (~2.5l)of old white wine, be mixed.[3]
