Conditum

Conditum is an ancient Roman beverage, often referred to as a spiced wine. The term 'conditum' is derived from the Latin word 'condire', which means 'to season' or 'to spice'. This beverage was typically consumed during special occasions and was a popular choice during the Roman Empire.

History

The earliest known recipe for Conditum is found in the Apicius, a collection of Roman cookery recipes, usually dated to the late 4th or early 5th century AD. The recipe suggests that the wine was heavily spiced and sweetened with honey, a common practice in ancient Roman winemaking. The use of spices and sweeteners not only enhanced the flavor of the wine but also helped to preserve it.

Preparation

The preparation of Conditum involved a mixture of wine, honey, and various spices. The most common spices used were pepper, mastic, laurel, saffron, date seeds, and others. The mixture was boiled, and then it was filtered. After the preparation, the Conditum was often stored and aged before consumption.

Cultural Significance

Conditum held a significant place in Roman society. It was often served at the beginning of a meal during the gustatio, the Roman equivalent of an appetizer course. It was also a common beverage at weddings and other celebrations. The spiced wine was considered a luxury item, and its consumption was a sign of wealth and status.

Modern Interpretations

Today, Conditum is not widely consumed, but it has inspired modern interpretations of spiced and mulled wines. Some modern recipes for mulled wine bear a striking resemblance to the ancient Roman recipes for Conditum, using similar spices and sweeteners.

See Also

• Roman Cuisine
• History of Wine
• Apicius

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