Name: Cumin-cinnamon Sauce for Shellfish (Cuminatum in ostrea et conchylia II)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 servings
Cuisine: Roman
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

Click on the image, above to submit to Pinterest.

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 Recipes Spice Recipes Ancient Roman Recipes

(click this button to prevent the screen from sleeping so Cook Mode is 'ON')

Original Recipe

Cuminatum in ostrea et conchylia II (from Apicius' De Re Coquinaria I,14,1)

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.