Quatre épices

Quatre- épices (French for " four spices " ) or four- spice is a traditional spice blend of French cuisine made ​​of white pepper, dried ginger, nutmeg and cloves - they were a long time the most important spices in long-distance trade. Variants use cinnamon instead of ginger, black pepper instead of white or allspice instead of the other spices.

It is used universally, especially for park stews, pies and sausages, for gherkins, pickled onions, pumpkins, terrines, in stews and the like, as well as gingerbread spices.

For the production of Quatre- épices about eight parts pepper, part ginger ( or cinnamon ) and part cloves are roasted dry, added two parts ground nutmeg and ground everything fine. Variants use different mixing ratios or waive the roasting, however, the proportion of the pepper is almost always larger than the other spices.

Since the discovery of pimento in the West Indies by Christopher Columbus, which has a hint of this spice mix flavor, this spice is sometimes called in the unmixed state Quatre- épices or four spice because it taste reminiscent of the mixture, especially in pepper and cloves.

• Seasoning ingredient
• French Food