This blend is made up of four spices. The blend is often used to flavor many French dishes, mainly terrines, but there is also a version for flavoring desserts. These four spices, for savory recipes, are white peppercorns, cloves, nutmeg, and ginger; however, in the sweet recipe version, white peppercorns are replaced with ground cinnamon. Additionally, proportions can be modified to adapt the four-spice blend to personal taste.
Although French cuisine is not known for spices, the word spice (épice) derives from the Old French “espice,” meaning “condiment.”
If you’re looking for very flavorful and spicy recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: No cooking
- Cuisine: French
- Seasonality: All seasons
- Energy 6.07 (Kcal)
- Carbohydrates 1.42 (g) of which sugars 0.03 (g)
- Proteins 0.14 (g)
- Fat 0.13 (g) of which saturated 0.07 (g)of which unsaturated 0.03 (g)
- Fibers 0.69 (g)
- Sodium 0.75 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the four-spice blend
- 1 tablespoon white peppercorns
- 30 cloves
- 1 teaspoon nutmeg (ground)
- 1 teaspoon ground ginger (or fresh grated ginger)
- 1 tablespoon ground cinnamon
- 30 cloves
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger (or fresh grated ginger)
Tools for making the blend
- 1 Mortar
- 1 Set of 12 measuring spoons
- 2 Jars
How to make the four-spice blend
To prepare the blend, start by grinding the whole spices, i.e., the white peppercorns and cloves; then, add the nutmeg and ginger.
Use the 1 T measuring spoon to measure the equivalent of 7 g of white peppercorns. 1 T (tablespoon) is equivalent to 3 tsp (teaspoon).
Place the white peppercorns in the mortar. If you want to make the blend for sweet recipes, simply replace the white peppercorns with 1 tablespoon of ground cinnamon and start grinding the cloves first.
30 cloves are equivalent to 1 gram and can be measured with 1 teaspoon or 1 tsp.
Add the cloves along with the white peppercorns to the mortar.
Start crushing the whole spices using the pestle with circular motions and from top to bottom until the spices are reduced to a fine powder.
Then, measure 1 teaspoon (1 tsp) of nutmeg which is equivalent to 1 gram of the product.
Add the ground nutmeg to the mortar along with the previously obtained powder.
Finally, measure the ginger with the teaspoon (1 tsp), which is equivalent to 1 gram of the product.
Add the teaspoon of ground ginger to the blend.
Continue to grind the ingredients until they are completely incorporated, forming a fine and homogeneous powder.
The four-spice blend is ready for use and storage. Place the blend in the chosen jar.
Place the sieve or dosing cap on the jar.
Place the jar’s lid.
Apply the label on the jar and write the name of the blend.
The photos are indicative; the glass jar is used to better show the procedure. It is advisable to store spices in dark glass or ceramic jars, kept away from light and humidity.
Storage and tips
In general, spices are best preserved whole in jars in cool, dry places away from light. This blend should be stored in a place like the pantry and can be preserved for 2-3 years. I recommend using it as soon as possible to best preserve its characteristics.
FAQ (Frequently Asked Questions)
Frequently asked questions
What is a spice?
Spices are parts of plants used to season foods and beverages, much richer in aromas than any other ingredient used in cooking. These parts are the stems (cinnamon), the roots (licorice), and the hypogeal reserve organs (turmeric, ginger, garlic), the fruits (pepper, chili, vanilla, dill), the seeds (star anise, cumin, cardamom, mustard, nutmeg), and the flowers (saffron, cloves).
What is the difference between spices and herbs?
Spices come from parts of plants like stems, roots, fruits, seeds, and flowers, while aromatic herbs are usually leaves. Some leaves like bay leaves and curry leaves are considered spices as they have a very potent aroma for flavoring and are not used as fresh ingredients in dishes.
What are the four spices?
For savory recipes, they are white peppercorns, cloves, nutmeg, and ginger; however, in the sweet recipe version, white peppercorns are replaced with ground cinnamon. Additionally, proportions can be adjusted to suit individual taste preferences.
