Powder-douce (alsopoudre-douce, literally "sweet powder") is aspice mix used inMedieval andRenaissance cookery.[1] Like modern spice mixes, such asItalian seasoning orgaram masala, there was not a set ingredient list, and it varied from cook to cook.[2] The author of the 14th-century manuscriptLe Ménagier de Paris suggested a mix ofgrains of paradise, ginger, cinnamon, nutmeg, sugar, andgalangal.[3]
The 16th-centuryCatalan cookbookLlibre del Coch gives two recipes forpolvora de duch:[4] The first is made with ginger, cinnamon, cloves and sugar, all finely chopped and sifted with acedaç (a fine sieve made of horsehair[5]), while the second adds galangal andlong pepper.[6]
There is a related mixed spice calledpowder-forte,[1] literally "strong powder".
