in France

Four – Epices

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Ingredients for 1 servings:

  • 8 tsp black peppercorns
  • 3 tsp nutmeg, grated
  • 2 tsp cloves
  • 1 cm ginger root

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Total time approx. 2 days 15 minutes

Four-spice mix from France

Peel the ginger and chop very finely. (Gloves are recommended!) Spread the diced ginger on parchment paper and let it dry in a warm place for about two days. Then crush the peppercorns in a mortar or grind them in a mill. Repeat with the cloves. Mix the cloves, pepper, ginger, and nutmeg thoroughly and store in a screw-top jar. Stored in a cool, dark place, the mixture will retain its flavor for about four months. This spice is highly recommended for lamb, goat, and beef stews.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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