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Prepared spice mixes, every mediaeval cook having their own receipt. Mentioned repeatedly in cookbooks from the 14th Century onwards, there is no definitive list of ingredients. Typical mixes might be:

Powder Douce (Sweet): aniseed, fennel, ground hyssop and sugar.
Powder Fort (Strong): cloves, mace, ground ginger, cinnamon and pepper.
Powder Blanche (White): flavoured sugar.

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