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Cuminatum in ostrea et conchylia II (Cumin-cinnamon Sauce for Shellfish)
Cumin-cinnamon Sauce for Shellfish (Cuminatum in ostrea et conchylia) is a traditional Ancient Roman recipe for a classic cumin-flavoured sauce with cinnamon intended to be served with oysters or other shellfish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Cumin-cinnamon Sauce for Shellfish (Cuminatum in ostrea et conchylia).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4-6
Rating: 
Tags : Sauce RecipesSpice RecipesAncient Roman Recipes
Original Recipe
Piper ligusticum petroselinum mentam siccam folium, malabathrum, cuminum plusculum, mel, acetum et liquamen.
Translation
[Combine] pepper, lovage, parsley, mint leaves, cinnamon and a large amount of cumin, honey, vinegar and liquamen.
Ingredients:
1 tsp
black peppercorns
2 tsp
lovage, chopped (or celery greens)
2 tsp dried
parsley (or parsley flakes)
2 tsp mint leaves, finely chopped
1 tsp ground
cinnamon
1 tbsp
cumin seeds
60ml runny honey
3 tbsp red wine vinegar
3 tsp
liquamen (fish sauce (Nam Pla))
200ml fish or shellfish stock
Method:
Add the spices and herbs to a mortar and pound to a paste. Add the fish sauce and blend to a paste then combine with the honey, vinegar and shellfish stock. Use as a sauce to steam oysters and/or shellfish.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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