Quatre épices

Quatre épices

By
From
Marque
Makes
60 grams
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Blend 10 grams each of whole cloves, cinnamon and nutmeg in a spice grinder until pulverised to a powder. Mix with 10 grams ground ginger and 20 grams ground white pepper. Reserve in an airtight container until required.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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