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When we decided to create a <a href="/activities/whole-suckling-pig">medieval-inspired suckling pig feast</a>, we figured we should probably make use of the spices favored in that era. A little research led us to galangal, a ginger relative that originated in Indonesia and made it to the West in the Middle Ages. And while grains of paradise certainly aren’t an everyday spice in the modern Western kitchen, that peppery, cardamomlike seasoning shows up all over recipes of the medieval era as well.To create this perky, aromatic blend—the perfect thing to mix into a brine for <a href="pork-steaks">pork shoulder</a> or <a href="/recipes/homemade-honey-glazed-ham">ham</a>—we combined those medieval favorites with cinnamon, ginger, nutmeg, and bitter orange peel. Just blend it all together in a spice grinder and use whenever you want to lend a festive kick to your feast meats.