Quatre-Épices Savoury Mix (French Four Spice Blend)

This quatre épices recipe, or four spices, is a traditional blend that can be found in many French kitchens, along with some parts of the Middle East. This mix is sometimes referred to as French allspice. The blend contains white pepper, nutmeg, ginger, and cloves and it's used to season everything from soups to grilled chicken. It's often incorporated in pâté, terrines, and sausage. Whether or not you cook French food, the classic quatre épices "four spices" is an excellent blend to have in your repertoire. The combination is reminiscent of gingerbread spices, but with a tingly kick from the pepper, making it perfect for savoury dishes and quite interesting in desserts. Along with herbes de Provence and fines herbes, quatre épices is one of the staple blends in France, where it’s traditionally used to season dishes like terrines, pâtés, ragoûts, and pain d’épices (spice bread). It goes well with roasted or braised meats, hearty stews, and vegetables like carrots and sweet potatoes. For sweets, it can add a warm peppery note to gingerbread cakes and cookies, gingersnaps, and more. This is a classic version of the spice mix.

Fresh:
2 Tbsp. (⅛ cup) white peppercorns
¼ tsp. nutmeg, freshly grated
½ tsp. whole cloves (~ 12)
¼ tsp. cinnamon, freshly grated

Dried:
2 Tbsp. white pepper, freshly ground
1 Tbsp. ground ginger or cinnamon
1 Tbsp. ground nutmeg
1 Tbsp. ground cloves

Fresh Method:
Put all of the ingredients in a spice mill or blender and process until evenly ground.

Dried Method:
Mix all ingredients together.

Place mixture in an air-tight container and store in a cool, dark place.

Makes 5 Tbsp., or slightly less than ⅓ cup.