Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Quatres Épices

Sign up to save this recipe to your profile
About 1/4 cup Easy
(0)
PREVIOUS: Potato Gratin with Chèvre NEXT: Ras el Hanout

Ingredients (4)

  • 2 tablespoons ground white pepper
  • 1 tablespoon ground nutmeg
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice or 1/2 teaspoon ground cloves
Nutritional Information
  • Calories48
  • Fat1.63g
  • Saturated fat1.04g
  • Trans fat0.0g
  • Carbs8.57g
  • Fiber3.2g
  • Sugar0.19g
  • Protein1.17g
  • Cholesterol
  • Sodium4.31mg
  • Nutritional Analysis per serving (2 servings) Powered by

Meaning “four spices” in French, quatres épices is a combination of white pepper with aromatic spices that dates back to prerevolutionary France. It is often used in charcuterie to season pâtés and terrines and is suited to rich meat dishes such as beef braised in red wine or venison stew.

Instructions

  1. 1Combine 2 tablespoons ground white pepper, 1 tablespoon ground nutmeg, 2 teaspoons ground ginger, and 1 teaspoon ground allspice or 1/2 teaspoon ground cloves.
Load Comments

Recommended from Chowhound