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2 tablespoons
Easy
Published 1999
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.
Grind cloves and peppercorns to a fine powder, then mix in remaining spices. Store in a sealed jar.