Quatre-épices

Quatre-épices is the mixture of white pepper, nutmeg, cloves and cinnamon or ginger which is widely used in classic French charcuterie, a word which properly describes prepared and cooked pork products. The spice mix is also used in soups, stews and vegetable dishes. The precise ratio of the spices depends on personal preference, but pepper should always predominate.

Make it yourself by mixing 55 g / 2 oz white peppercorns, 15 g / ½ oz nutmeg, 8 g / ¼ oz cloves and 15 g / ½ oz ground ginger. Put the peppercorns, nutmeg and cloves into a coffee grinder and pulverize to a fine powder. Mix in the ginger and store the mixture in a screw-top jar, giving it a shake. After 3 months it will deteriorate and lose pungency.