Ingredients: White Pepper, Cloves, Ginger, Nutmeg
Quatre epices is pronounced "CUT-trey piece" which in French translates to "four spices". Some versions of this spice blend actually call for four, five or more spices. Most often this blend includes white and/or black pepper, ginger, nutmeg, and cloves. Quatre epics will usually be made with pepper (most often white pepper) as the largest proportion of the blend in relationship to the other spices, while some cooks prefer using roughly equal parts of each spice in the blend.
The combination of spices makes this blend equally at home for savory dishes or as a delectable twist in desserts. There are actually two versions quatre epice, the traditionalists favor savory blend (with white pepper, cloves, ginger and nutmeg) while others love a sweet version that stars in baking recipes.
The savory version of quatre épices, with its peppery zing, is favored when used in pate, forcemeat and sausage making as well as with rich game meats, dark beef casseroles cooked in red wine, hearty soups and stews, ragouts and with root vegetables like carrots and sweet potatoes. We recommend using 1 teaspoon per pound of meat (you can always add more if desired).
The sweeter version of quatre epices will substitute allspice for pepper and/or cinnamon in place of ginger. This sweeter quatre epices is excellent in gingerbread cakes and cookies, gingersnaps, puddings and rich cakes.
Along with Herbs de Provence and Fines Herbes, quatre épices is one of the signature blends used in French cooking.
Our version of Quatre epice is more of the traditional version and is hand blended from white pepper, cloves, ginger and nutmeg.
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If you are unhappy for any reason, please contact me (Marty) at 702-370-0035. Since most of our items are classified as food items, we can only do returns if we mistakenly sent the wrong item.
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