Silphium: Ancient Rome's Lost Aphrodisiac [wwbyAhTFMt1]

Silphium: Ancient Rome's Lost Aphrodisiac [wwbyAhTFMt1]

| 1h 28m 28s | Video has closed captioning.

Help Support the Channel with Patreon: Tasting History Merchandise: Follow Tasting History here: Instagram: Twitter: Reddit: r/TastingHistory Discord: Tasting History's Amazon Wish List: LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: Canon EF 50mm Lens: Fleur de Sel (Fancy Salt): Mosto Cotto: Colatura de Alici: Asafoetida: Cumin Seed: Coriander Seed: Dried Rue: LINKS TO SOURCES** The Roman Cookery Book: Hippocrates: On Fistulae Part 9: Pliny the Elder's Natural History: Aristophanes The Birds: **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Editor: WarwicSN - Subtitles by Jose Mendoza SAUCE WITH HERBS FOR FRIED FISH ORIGINAL ROMAN RECIPE (From De re coquinaria) “Sauce with herbs for Fried Fish: Whatever fish you like, clean, salt, fry. Pound pepper, cumin, coriander seed, silphium root, oregano, rue, pound. Moisten with vinegar, add dates, honey, defrutum, oil, liquamen. Pour into a pot, let it boil, when heated pour over the fried fish. Sprinkle pepper and serve.” MODERN RECIPE INGREDIENTS - 1 Whole Fish or Filet - Salt for seasoning - ½ teaspoon ground Black Pepper - ½ teaspoon Cumin Seeds - ½ teaspoon Coriander Seed - ½ teaspoon optional Asafoetida powder - 1 teaspoon Fresh Oregano; cut that it half if you want to use dried. - ½ teaspoon Dried Rue OR 1 teaspoon Fresh Rue. - 3 Tablespoons Red or White Wine Vinegar - 3 Minced Dates - 2 Tablespoons Honey - 1 Tablespoon Mosto Cotto or reduced grape juice 2 Tablespoons Olive Oil plus more for frying 1 Tablespoon Fish Sauce such as Colatura di Alici METHOD 1. Clean and gut the fish, then make several diagonal slices on each side and season with salt. 2. Add 1/2 inch oil to a frying pan and heat it over medium high heat. Then set the fish in and fry on one side, undisturbed. Then flip and fry the other side. Then place on a wire rack to drain. 3. For the sauce, grind and mix the herbs, then add the remaining ingredients. Transfer to a small saucepan and heat over medium low heat until boiling. Serve hot. PHOTO CREDITS Nero & Agripina - By Carlos Delgado: Marble relief of the Dioscuri - Carole Raddato from FRANKFURT, Germany, CC BY-SA 2.0 via Wikimedia Commons Ferula Tingitana: Giant Fennel: #tastinghistory #ancientrome #silphium