Used in French cooking, this is a great spice mix to have on hand for meats, soup, and baking. The translation of quatre épices is “Four Spices” But, the funny thing is, although the mix usually starts off with peppercorns, nutmeg, cloves, and ginger (4 spices), allspice or cinnamon can be added making it cinq épices or even six épices. Notice carefully the proportions of the spices. There is 2 tablespoons of white peppercorns but only a scant 1/2 or 1/4 teaspoon of the other ingredients.
For an Internet article about this spice mix, click Here.
- 2 tablespoons (1/8 cup) white peppercorns
- 1/2 teaspoon (about 12) whole cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon – optional
- Put peppercorns and cloves in a spice mill or blender and process until evenly ground.
- Grind the nutmeg with a nutmeg grinder.
- Add the ground nutmeg, the ground ginger, and the ground cinnamon to the spice mill or blender and pulse to mix.
- Put the mixture in a small jar and store in a cool, dark, dry place.