Quatre Épices: French Four-Spice

A Blend With History

Quatre épices dates back to medieval France. Today it remains a staple in French charcuterie and slow-cooked dishes.

Classic Proportions

• 7 parts white pepper
• 1 part ground cloves
• 1 part ground nutmeg
• 1 part ground ginger

Uses in French Cooking

• Pâtés and terrines
• Pot-au-feu
• Saucisson
• Pain d'épices (spice bread)

Making Your Own

Grate fresh nutmeg and grind whole cloves. Store airtight, use within 3 months.

Beyond France

Works in any long-cooked meat dish, root vegetable gratins, or as a pork roast rub.

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