Quatre-Épices

5.0(5)

"Four-spices" usually include four of five spices and are commonly used to season forcemeats for sausages and terrines. I include all five. This is one combination of spices that I try to keep on hand in small quantities. This recipes is a suggestion; quantities and proportions given are typical but not written in stone. Vary the amounts to suit your own palate.

by John Martin Taylor·published 2004-08-20

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Ingredients (5)

2 tablespoons (1/8 cup) white peppercornspeppercorn
1/4 teaspoon freshly grated nutmegnutmeg
1/2 teaspoon (about 12) whole clovesclove
1/4 teaspoon ground cinnamoncinnamon
1/4 teaspoon ground gingerginger

Instructions (1 steps)

01Put all of the ingredients in a spice mill or blender and process until evenly ground. Store in a cool, dark, dry place.

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Not rich — missing servings, total time, or calories.