“Four-spices” usually include four of five spices and are commonly used to season forcemeats for sausages and terrines. I include all five. This is one combination of spices, like Seafood Boil (recipe follows), that I try to keep on hand in small quantities. This recipe is a suggestion; quantities and proportions given are typical but not written in stone. Vary the amounts to suit your own palate.
Put all of the ingredients in a spice mill or blender and process until evenly ground. Store in a cool, dark, dry place.
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