Definition of pastille

The word "pastille" has its roots in the Middle East, specifically in the Arab world. In Arabic, the word "pastil" or "bastila" refers to a sweet pastry, typically filled with almonds, sesame, honey, and spices. The pastry is shaped into a ball or cone and coated in semolina and sesame seeds before being baked or fried. The dish made its way to Europe during the Crusades, and the French adopted the dish, modifying it to suit their tastes. The French version of pastille, called "pastille," is typically more savory, made with a variety of seasonings and spices, often including cinnamon, cloves, and nutmeg. The name "pastille" may also derive from the Old French word "pastele," meaning "to mold" or "to shape." This nod to its original shape may indicate that the French version of the dish follows more closely the traditional, cone-shaped Middle Eastern pastry. The popularity of pastille rose in the 17th and 18th centuries, especially in France, where it was considered elegant and sophisticated. However, as tastes changed, the dish fell out of favor, and today, it is less commonly found in French cuisine. Nevertheless, the pastille remains a symbol of French culinary heritage and serves as a testament to the long-standing cultural and culinary ties between the Middle East and Europe.