Quatre Épices


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By Christine McFadden

Published 2008

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French cooks are not known as spice enthusiasts, but this classic blend is the most popular in France where it is an ubiquitous seasoning in cured meats, salami, pâtés and terrines. White pepper is the key ingredient, although some blends include allspice berries (Jamaica pepper) instead of pepper, and cinnamon instead of ginger.

It is useful to have some made up at home; use it instead of pepper when you want a richer, more rounded flavour. Try it in wine-based meat stews or add