Quatre épices

Quatre épices

By
From
The Art Of The Larder
Photographer
Mike Lusmore

A classic French spice blend popular in charcuterie and one-pot slow-cooked stews and casseroles. Allspice is the key note here, with nutmeg, ginger and cloves bringing up the rear. Some recipes list pepper instead of allspice, but I think this is a mistake. Allspice is one of my very favourite spices, a gorgeous combination of cinnamon, nutmeg and clove in profile. Use in the Caramelised apple and maple bread pudding.

Ingredients

Quantity Ingredient
6 parts ground allspice, (replace with ground pepper for purely savoury version)
2 1/2 parts freshly grated nutmeg
2 parts ground ginger, (or use cinnamon if you prefer)
1/2 parts ground cloves

Method

  1. Mix up these blends little and often – any surplus will spur you to use it up in your cooking, adding flair and flavour. Store in a screwtop jar to add to recipes when you want to season any dishes of specific origin, when one or two spices just won’t do.
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