Quatre-épices
Quatre-épices
| Latin name | Mélange français |
|---|---|
| Family | Spices |
| Origin | France |
| Season (France) | All year |
| Flavour | Warm · Peppery · Sweet · Woody |
| Typical price (France) | 20–45 €/kg |
What it is
White pepper, nutmeg, clove and ginger — the charcutier's blend, and it is what makes a French terrine or a boudin taste French rather than merely of pork. It is one of the few classical blends that is savoury rather than sweet.
In the kitchen
Pepper should dominate, not clove. If yours smells mainly of clove it is out of balance and will overwhelm a pâté.
Goes with
Pork Foie gras Onion Bay leaf Thyme Lard Beef Black pepper
Same species
Also used with
Something wrong here, or missing? Tell us