Quatre épices is aspice mix used mainly inFrench cuisine, but can also be found in someMiddle Eastern kitchens. Its name isFrench for "four spices"; it is considered the Frenchallspice.[1] The spice mix contains groundpepper (white, black, or both),cloves,nutmeg and driedginger. Some variations of the mix useallspice orcinnamon instead of pepper, or cinnamon instead of ginger.[2]
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 soup,ragout and pot-cooked dishes, vegetable preparations andcharcuterie, such aspâté, sausages andterrines.
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