Quatre Épices

Preparation info
  • Makes

    2 tablespoons

    • Difficulty


Appears in

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.


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


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