Four spices

Four spices

Quatre épices

By
From
Encyclopedia of Food and Cookery

A blend of round white pepper, cloves, nutmeg and ginger, sold everywhere in France and used in making pâtés, pies, sausages and brawns.

To make your own four spices, grind 30 g white peppercorns and 1 tablespoon cloves, coarsely chopped, to a fine powder in a blender. Mix with 1 tablespoon freshly grated nutmeg and 1 scant tablespoon ground ginger. Store in an airtight jar in a cool, preferably dark place.

Ingredients

Quantity Ingredient
see method for ingredients

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