Quatre épices

From Wikipedia, the free encyclopedia

Quatre épices is a spice used mainly in France, but also found in the Middle Eastern kitchen. The name literally means "four spices"; the spice mix contains ground pepper (white, black, or both), cloves, nutmeg and ginger. Some variations of the mix use allspice instead of pepper, or cinnamon in place of ginger.

The blend of spices will typically use a larger proportion of pepper (usually white pepper) than the other spices, but some recipes suggest using roughly equal parts of each spice.

In French cooking it is typically used in soups, stews, vegetable preparations and also in sausages and salamis.

v • d • e Herb and Spice mixtures Adjika • Advieh • Afghan spice rub • Baharat • Berbere • Bouquet garni • Buknu • Chaat masala • Chaunk • Chermoula • Chili powder • Curry powder • Fines herbes • Five-spice powder • Garam masala • Garlic salt • Harissa • Herbes de Provence • Jerk spice • Khmeli suneli • Lemon pepper • Masala • Masuman • Mitmita • Mixed spice • Mrs. Dash • Niter kibbeh • Old Bay Seasoning • Panch phoron • Pumpkin pie spice • Qâlat Daqqa • Quatre épices • Ras el hanout • Recado rojo • Shake 'n Bake • Sharena sol • Shichimi • Spice rub • Tabil • Tajín • Tandoori masala • Tony Chachere's • Za'atar