Powder-douce

Powder-douce is a spice mix used in Medieval and Renaissance cookery. Like modern spice mixes, such as Italian seasoning or garam masala, there was not a set ingredient list, and it varied from cook to cook. The author of the 14th-century manuscript Le Ménagier de Paris suggested a mix of grains of paradise, ginger, cinnamon, nutmeg, sugar, and galangal.
The 16th-century Catalan cookbook Llibre del Coch gives two recipes for polvora de duch: The first is made with ginger, cinnamon, cloves and sugar, all finely chopped and sifted with a cedaç, while the second adds galangal and long pepper.
There is a related mixed spice called powder-forte, literally "strong powder".