Four Spice Quatre Épices
The precise origins of this fiery French four-spice mix are obscure, but its use in some form dates back centuries. Traditionally used charcuterie, pâtés, terrines, and, sparingly, even in the sweet kitchen, it is also found in Arabian and French Latin American cuisine. Pepper remains the main element, but the original blend has morphed into countless quatre, cinq and six-épices variants. Ours combines black and white peppercorns with allspice, cloves, nutmeg and ginger. Excellent in rich braised dishes (lamb shanks, confit), as a meat rub, in gratins, mashed potatoes. Ingredients: Ginger, peppercorns, allspice, nutmeg, cloves. Ground, blended and packaged in Vancouver, B.C. Canada.