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Christine Manfield

Quatre Épices

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Preparation info
  • Makes

    2 tablespoons

    • Difficulty

      Easy

Appears in
top 1000Spice
Spice

By Christine Manfield

Published 1999

  • About

This is the definitive spice mix used in French cooking, particularly with charcuterie (pâtés, rillettes, sausages, and meat and poultry terrines) and meat that requires long, slow cooking. It consists, as its name suggests, of four sweet, aromatic spices.

Ingredients

  • 1 teaspoon cloves
  • 1 tablespoon white peppercorns
  • 2 teaspoons

Method

Grind cloves and peppercorns to a fine powder, then mix in remaining spices. Store in a sealed jar.

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