Spice Road Spices
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The Art of Flavour Sunday e-magazine


Patum Peperium - A Gentleman's Paste


  • 4 x tins, 45g Anchovies in olive oil. Drained

  • 150g x Butter - unsalted

  • 1/4 x Teaspoon dried thyme

  • 1/4 x Teaspoon cinnamon

  • 1/4 x Teaspoon ginger - ground

  • 1/4 x Teaspoon black pepper

  • 1 x Pinch cayenne pepper - optional

  • 1 x Tablespoon lemon juice


Place all the ingredients in a blender and pulse until you have a smooth relish or paste. Place in sealed jars - the relish will keep up to 2 weeks in a refrigerator

Important: To reduce the salt content soak the anchovies in milk or cold water for one hour then pat dry.

Comments: All the ingredients may be altered to your taste.