Quatre Épices
The French four-spice blend for charcuterie
Four spices, dominated by pepper rather than the sweet ones — this is a charcuterie blend, for terrines, pâtés and sausages, not for cakes.
The proportion is roughly seven parts pepper to one each of the rest, which surprises people expecting something like mixed spice.
Ingredients
- 3 tablespoons white peppercorns
- 2 teaspoons ground ginger
- 2 teaspoons whole cloves
- 1/2 whole nutmeg, grated
- 1 teaspoon ground cinnamon (optional, some versions include it)
Instructions
- Grind the peppercorns and cloves together to a fine powder.
- Stir in the ginger, grated nutmeg and cinnamon if using.
- Sieve to remove any coarse fragments.
- Store airtight.
Notes
- White pepper is traditional and keeps pâtés from being flecked with black.
- A teaspoon per pound of meat is about right for a terrine.