French Four Spice Seasoning (Quatre Epices)
Quatre Epices, or, in English, four spices, is, along with Herbes de Provence, Bouquet Garni, and Fines Herbes, one of the classic French spice blends.
Herbes de Provence are perfect for the recipes of hot, sunny Provence [duh], Bouquet Garni are the more resinous and pungent herbs used for long-cooking recipes, and Fines Herbes are light and flavorful herbs added at the end of cooking egg, cream or savory dishes.
Quatre Epices seasoning is a mix of four [but sometimes five] savory spices that are a staple of Country French cuisine. These rich spices, ground pepper, cloves, nutmeg and ginger [the fifth optional spice being cinnamon] match well with rich meats like pork, duck, or wild game, in soups, stews and ragouts, and to season dishes with charcuterie.
[Now, in junior high French class, charcuterie was explained as "cold cuts" or lunchmeat - not too classy. But as an adult, I've come to understand that charcuterie can be explained in a more sophisticated way. Charcuterie are *prepared meats*, like ham, bacon, sausages, and also pates and terrines. Much more delicious]
Use Quatre Epices with any of these classic French dishes. Chefs recommend using one teaspoon of the four spice seasoning with each pound of meat in your recipe. Try Quatre Epices with beef casseroles, too, and simmer with some red wine.
[This product is salt-free.]