Quatre epices is a traditional spice blend used in French cooking. And as the name suggests, it's a simple combination of four ingredients that can be made in minutes. The French will often use it to season and flavour traditional recipes such as soups, ragouts, roulades, terrines and pates. (See the bottom of the page for links to more of my recipes)
Note: I use whole peppercorns and cloves for this recipe as once they are ground they will add the best flavours. If you don't have whole, just use pre-ground and reduce the amounts by half. So for 3 tablespoons of peppercorns you use 1½ tablespoons ground pepper. Reduce the cloves likewise.
What You'll Need: (makes 4 tablespoons)
3 tbsp of mixed black and white peppercorns (or 3 tbsp of either)
1 tbsp grated nutmeg
4 tsp ginger powder
2 tsp whole cloves
tbsp = tablespoon
tsp = teaspoon
Store in a cool place in an airtight container out of direct sunlight. Use within 1-2 months before making more.
Note: If you have time you can dry toast the peppercorns and cloves for a few minutes prior to grinding.
The heat releases the most fabulous aromas and flavours which will make your mix (and food) even tastier! Click here to read more about this highly recommended cooking technique. (Link opens in new window)
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