Although these vocabulary lists are not focussing on types of
food, but rather on words associated with dining and cooking processes, the
names of common spices and other flavourings – used both in Rome and now, are an
important part of recipes, and so we’ll look at a few here. Some have already
been referred to earlier in different contexts.
Ancient Roman cookery used a wide array of flavourings, many
of which were imported at great cost from across the empire and beyond. All of
the words listed below are in the Apicius cookbook, which shows that the
recipes were not for those on a budget!
anesum, -ī, or anīsum, -ī [2/n]: anise, a spice with a
liquorice scent
anēthum, -ī [2/n]: dill
apium, -ī [2/n]; petroselīnum, -ī [2/n]: parsley
coriandrum, -ī [2/n]: coriander
cumīnum, -ī [2/n]: cumin
fēnuculum, -ī (or: foeniculum)
[2/n]: fennel
ligusticum, -ī [2/n]: lovage, a type of herb with a smell and
flavour similar to celery
piper, -is [3/n]: pepper corn
piper integrum: whole peppercorn; piper trītum: crushed
peppercorn
sināpis, -is [3/f]; sināpi [n
/ indecl.]: mustard
[i] aspergō, -ere, aspersi, aspersus [3]: sprinkle
Referring to the spicing of joints of meat:
aspergitur eīs piper trītum (Apicius): ground
pepper is sprinkled on them
[ii] condiō, condīre, condīvī, condītus [4]: season
ex oleō, liquāmine condiuntur (Apicius): they are
seasoned with oil and fish sauce
[iii] temperō, -āre, -āvī, -ātus [1]: season
liquāmine temperābis (Apicius): you will season
(it) with fish sauce
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