Quatre Epices - Savoury

The Nutmeg, Ginger and Cloves counteract the somewhat musty aroma of white pepper, making Quatre Epices an interesting table pepper to use instead of ordinary ground black or white Pepper.

In French cuisine quatre épice (savory) is commonly used to season soups, vegetable dishes like ragout, a variety of pot-cooked dishes and in charcuterie such as sausages and terrines. Quatre Épice adds an opulent peppery heat to flavor rich meat dishes such as beef braised in red wine or venison stew.

Savory quatre épices goes well with rich meats such as game and adds extra flavor with peppery heat to rich, dark beef casseroles cooked in red wine. For each pound of meat use one teaspoon of savory quatre épices, or more according to taste.

Quatre épices is a spice mix used mainly in French cuisine, but can also be found in some Middle Eastern kitchens. The name literally means "four spices" in French and is considered the French allspice.

There are actually two approaches to quatre épice, the most well known is this savory version and there is also a sweet version used in rich cakes and puddings.