Quatre Épices

• 2 tablespoons (16 g) black peppercorns
• 1 teaspoon (3

In a dry sauté pan over medium high heat, toast the peppercorns and cloves until they become fragrant, about 1 minute. Allow them to cool, then grind them in a spice grinder. Combine this mixture with the ginger and nutmeg, stir to combine, and store in an airtight container for up to a month.