The original sources do not give us, in most cases, specific quantities of spices to use. Du Fait in particular routinely advises that the Chef should use their judgement. To create a unifying flavor profile, I created blends extrapolated from the data we do have about how often each spice was used in a recipe, and how much of it the author directs us to buy to prepare the feast in LM and DF. You can read more about this in the Documentation section under Behind the Curtain – Feast Planning.
References
Modern Redaction
Prepare these spice blends by mixing all of the dried, ground spices together and store in an airtight container. Chiquart was extremely sparing with the Minor Spices by comparison to LM, so I encourage you to season a dish from LM using the Major Spice Blend and then add small amounts of the Minor Spice Blend just until they are perceptible. I found this to be about a 20:1 ratio, which is hard to achieve in home cooking quantities. Most importantly, however, follow Chiquart’s advice and let your own tastes guide you.
Du Fait Major Spice Blend
| 2 T. | Ginger |
| 2 T. | Cinnamon |
| 1.5 T. | Long Pepper |
| 1 T. | Grains of Paradise |
Du Fait Minor Spice Blend
| 1 T., 2 t. | Galangal |
| 2 t. | Mace |
| 2 t. | Nutmeg |
| 1 t. | Cloves |