Half an ounce each of ginger, cinnamon, galingale, aniseed, carraway seed, fennel seed and two drams each of mace and nutmegs, to be reduced to powder and taken before or after meat.
(Galingale seems to be galangal, as used in Asian cooking.)
There’s certainly plenty of testament to the early spice trade there – and I reckon it might have even worked. Certainly aniseed and cinnamon help to settle my stomach.
(The English Abigail, by Dorothy Margaret Stuart, London, Macmillan & Co, 1946, p. 22.)
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