Oxymel & Sekanjabin

This entry is comprised of two distinct forms of Andulusian cordials made from syrups flavoured with various ingredient s. The first is an oxymel, which is a generic term for medicinal drinks combining vinegar with sugar syrup. The second is a jalab which is a generic terms for flavoured sugar syrups. Jalabs do not contain vinegar but were equally consumed for their medicinal properties .

Inclu des original text and redactions for Rose Cordial, Syrup of Fresh Roses, Syrup of Dried Roses, Ginger Jalab, Syrup of Carrots.

A simple guide for the preparation of flavored syrups that can be toted around and then mixed with fresh water at a ratio of 1:12 to provide a interesting potable. These recipes are derived from sejankabin, various Roman beverages, and several Native American recipes.

Notes on the consumption of (and recipes for) a variety of non-alcoholic beverages.

A recreated recipe from a descriptio n in Pliny' s Natural History.

Sakanjubins and Oxymels comprise a class of compounds whose most general characteristics are a heavily sweetened vinegar combined with any of a wide variety of herbs, spices, or other tonic and/or flavoring agents.

A recipe for sekanjabin with mint or cinnamon, based on recipes in Cariadoc's Miscellany.

Persian Mint Drink.

Sekanjabin is a period drink; it is mentioned in the Fihrist of al-Nadim, which was written in the tenth century.