# Conditum

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{{Short description|Ancient Roman spiced wine}}thumb|A modern bottle of Conditum Paradoxum

'''Conditum''', '''piperatum''', or '''konditon''' (κόνδιτον) is a family of [spice](/source/spice)d [wine](/source/wine)s in [ancient Roman](/source/Ancient_Roman_cuisine) and [Byzantine](/source/Byzantine_cuisine) cuisine.

The [Latin](/source/Latin_language) name translates roughly as "spiced". Recipes for ''conditum viatorium'' (traveler's spiced wine) and ''conditum paradoxum'' (surprise spiced wine) are found in ''[De re coquinaria](/source/De_re_coquinaria)''. This ''conditum paradoxum'' includes wine, [honey](/source/honey), [pepper](/source/Black_pepper), [mastic](/source/Mastic_(plant_resin)), [laurel](/source/Bay_Laurel), [saffron](/source/saffron), [date](/source/Date_Palm) seeds and dates soaked in wine.<ref>[http://www.klassischearchaeologie.phil.uni-erlangen.de/realia/essen/rezepte/conditum.html Conditum Paradoxum] {{Webarchive|url=https://web.archive.org/web/20180308040216/http://www.klassischearchaeologie.phil.uni-erlangen.de/realia/essen/rezepte/conditum.html |date=2018-03-08 }} – recipe in Latin and German, read on February 03, 2012</ref>

In the [Levant](/source/Levant) of the 4th-century [CE](/source/Common_Era), the main ingredients of ''conditum'' were wine, honey and pepper corns.<ref>{{cite book |last=[Buber](/source/Salomon_Buber) |first=Salomon |title=[Pesikta de-Rav Kahana](/source/Pesikta_de-Rav_Kahana) |publisher=[Mekitze Nirdamim](/source/Mekitze_Nirdamim)|location=New York|year=1949 |page=102b (Baḥodesh ha-shelishi)}}, cf. [Jerusalem Talmud](/source/Jerusalem_Talmud) (''[Terumot](/source/Terumot)'' 8:3 [42a], [Solomon Sirilio](/source/Solomon_Sirilio)'s commentary there, s.v. '''קונדיטון''') and Jerusalem Talmud (''[Avodah Zarah](/source/Avodah_Zarah_(tractate))'' 2:3 [11b]</ref> Conditum was considered to be a [piquant](/source/piquant) wine.

A 10th-century redaction of an earlier Greek Byzantine agricultural work brings down the relative portions of each ingredient:
<blockquote>Let eight [scruples](/source/Scruple_(unit)) (~10g) of pepper [corns] washed and dried and carefully pounded; one ''[sextarius](/source/Ancient_Roman_units_of_measurement) (~ 550ml)'' of Attic honey, and four or five ''sextarii'' (~2.5l)of old white wine, be mixed.<ref>{{cite book|translator=Owen, T. |translator-link=Thomas Owen (priest) |title=Geoponika - Agricultural Pursuits|volume=1 |date=1805|publisher=University of Oxford|location=London |language=en |url=https://archive.org/details/Geoponica01/page/n13/mode/1up }}, p. [https://archive.org/details/Geoponica01/page/n296/mode/1up 260]</ref></blockquote>

== See also ==

* [Aromatised wine](/source/Aromatised_wine)
* [Caecuban wine](/source/Caecuban_wine)

==References==
{{reflist}}

==Bibliography==
* Andrew Dalby, ''Food in the Ancient World from A to Z'', 2003 {{ISBN|0-415-23259-7}}

{{Portal bar|Wine}}

Category:Ancient wine
Category:Historical drinks
Category:Food in ancient Rome
Category:Byzantine cuisine

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