Silphium & Date Relish — A Lost Traditions Condiment
This relish is inspired by the forgotten spice routes that wove through ancient Rome, Persia, India, and Egypt. While true silphium has vanished, we recreate its essence using asafoetida and long pepper, blending them with the sweetness of dates, acidity of vinegar, and warmth of exotic spices. This relish is a bridge to the past—an imagined taste of what might have graced the tables of emperors, priests, and travellers along the Silk Road.
Gathering of Ingredients
- 200g soft Medjool dates, pitted and chopped
- 2 tbsp red wine vinegar (or pomegranate molasses for a Persian touch)
- 1 tbsp honey (or date syrup)
- ½ tsp asafoetida (hing) (a modern echo of silphium)
- ½ tsp long pepper, crushed (for depth and mild heat)
- 1 tsp black cumin (shahi jeera) (adds an earthy note)
- ½ tsp ground cinnamon
- ¼ tsp grated nutmeg
- 1 tsp toasted sesame seeds (optional, for texture)
- 2 tbsp olive oil
- ¼ cup water (adjust for consistency)
- A pinch of salt
Method
- Gently heat the olive oil in a pan and add the asafoetida, long pepper, black cumin, cinnamon, and nutmeg. Let them bloom for 30 seconds until fragrant.
- Stir in the chopped dates, vinegar, honey, and water. Simmer on low heat until the dates soften and start breaking down (about 5-7 minutes).
- Mash gently with the back of a spoon to form a thick, textured relish.
- Stir in the toasted sesame seeds and a pinch of salt for balance.
- Allow to cool and store in a jar. This relish deepens in flavour over time and can be kept refrigerated for up to two weeks.
Serving Ideas
- Pair with flatbreads (like our Seed & Honey Flatbread)
- Spread on cheese & herb tarts
- Accompany grilled meats or roasted vegetables
- Use as a dip for nuts & dried fruits
Hearthkeeper’s Secret
“The taste of a time long gone is never truly lost—it lingers in the memory of spices.”
This relish is a testament to flavours that might have been, blending the mystery of silphium, the warmth of spice routes, and the echoes of ancient kitchens.
This relish would have a layered complexity—sweet, tangy, earthy, and spiced with a lingering warmth, it leans more into a complex, spiced umami-sweet profile rather than a straightforward sugary taste.
If you’d like to make it less sweet and more savoury, here are a few tweaks:
Increase the tang: Add more vinegar or pomegranate molasses to cut the sweetness.
Add a fermented element: A touch of fermented black garlic or miso could introduce umami depth.
Introduce more heat: A dash of pepper or crushed dried chillies or even cayenne pepper would make it even more intriguing.
More nuts/seeds: Adding ground walnuts, almonds, or even pine nuts would balance out the sweetness with a buttery, slightly bitter note.
