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Quatre-Épices Spice Blend
Like many spice blends Quatre-Épices (four spices in French) has many variations, both in terms of ingredients and their proportions. I've made my version based on the one Laura Calder presents in French Taste, with slight modification. It makes a little less than two tablespoons, enough for a 3-pound pork roast. This classic French spice blend can be used with many other foods, such as chicken. Learn more about it at The Kitchn.
Prep Time 10 minutes
Ingredients
- 1 tbsp freshly ground black pepper
- 1 tsp ground ginger
- 1 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
Recipe Notes
White pepper is classically used in Quatre-Épices, but I use black pepper. Some recipes also include allspice or cinnamon, and sometimes there are more than four ingredients, despite the spice blend's name.