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Quatre Épices
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5 from 1 vote

Quatre Épices

Quatre Épices, literally four spices, a traditional blend of white pepper, nutmeg, ginger & cloves.
Used in many French kitchens for pâtés & terrines, soups, sauces, simmered dishes, broths & charcuterie.
Prep Time1 minute
Active Time1 minute
Total Time2 minutes
Course: Seasoning
Cuisine: French
Keyword: Herbs, Seasoning, Spices
Yield: 35 Grams
Cost: $1

Equipment

  • Spice grinder
  • Fine grater Hard cheese grater for nutmeg

Materials

  • 14 gram White Pepper Whole Corns
  • 7 gram Ginger ground
  • 7 gram Nutmeg Whole Nut
  • 7 gram Cloves Whole
Metric - US Customary

Instructions

  • Place whole cloves, white pepper corns & ground ginger into a spice grinder.
    14 gram White Pepper, 7 gram Ginger, 7 gram Cloves
  • Grate Nutmeg & add to spice grinder
    7 gram Nutmeg
  • blitz until fine.
  • store in a 35 gram spice jar

Notes

Cold cuts: 1 gram of spices for 1 kg of preparation (stuffings, pâtés, sausage meat), 15 grams of salt and 3 grams of ground pepper.
For soups, broths or sauces: one teaspoon for 1 liter of liquid.
Christmas cakes and cookies: One teaspoon for 500 grams of dough.