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

'''Conditum''', '''piperatum''', or '''konditon''' (κόνδιτον) is a family of spiced wines in ancient Roman and Byzantine cuisine.

The Latin 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''. This ''conditum paradoxum'' includes wine, honey, pepper, mastic, laurel, saffron, date 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 of the 4th-century CE, the main ingredients of ''conditum'' were wine, honey and pepper corns.<ref>{{cite book |last=Buber |first=Salomon |title=Pesikta de-Rav Kahana |publisher=Mekitze Nirdamim|location=New York|year=1949 |page=102b (Baḥodesh ha-shelishi)}}, cf. Jerusalem Talmud (''Terumot'' 8:3 [42a], Solomon Sirilio's commentary there, s.v. '''קונדיטון''') and Jerusalem Talmud (''Avodah Zarah'' 2:3 [11b]</ref> Conditum was considered to be a 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 (~10g) of pepper [corns] washed and dried and carefully pounded; one ''sextarius (~ 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 * 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