Andalusian Carrot Balls (Carrot Jam), 13th Century

This carrot paste comes from the 12th–13th century cookbook of al-Andalus. Carrots are boiled, mashed, and cooked with clarified honey until thick and glossy, then seasoned with warming spices like ginger, galingale, cubeb pepper, and clove. It was eaten at the end of meals for its digestive benefits and as a medieval aphrodisiac. The flavor is sweet, aromatic, and deeply spiced, with a texture similar to a thick jam or soft candy.

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Prep Time 10

Cook Time 20

Ingredients

Base

1 pound carrots peeled and boiled
½ cup water

Honey

3/4 cup honey

Spice Mix

¼ teaspoon ground ginger
¼ teaspoon ground galingale
⅛ teaspoon ground cubeb pepper or black pepper + allspice
⅛ teaspoon ground clove

Instructions

Prepare the Carrots

Peel the carrots
Chop into chunks and place in a pot with ½ cup water.
Boil until very soft.
Drain and mash into a smooth paste.

Cook with Honey

Warm the honey in a small pot until foamy.
Add the honey to the cooled mashed carrots

Add the Spices

Stir in the ginger, galingale, cubeb pepper, and clove.
Continue cooking until the paste holds its shape.

Shape and Serve

Let cool slightly.
Roll into small balls or spoon into a jar.
Eat a small piece at the end of a meal.

Notes

Carrot moisture varies, so if your paste seems too loose after cooking, continue simmering until it thickens. The goal is a dense, spoonable paste that holds its shape when cooled.

Galingale and cubeb pepper are rare today, but you can substitute extra ginger for the galingale and a blend of black pepper and a pinch of allspice for the cubeb while keeping the medieval flavor profile intact.

The flavor improves after resting. Store the paste for 24 hours before serving to let the honey and spices meld. The result is smoother, richer, and far more aromatic, just as medieval cooks intended.