Quatre épices

Pommes frites

Image via Wikipedia

Quatre `Epices

 

Wandering through my Fellowes Menumaker circa 1901, I find a vague reference to a spice blend used with rich foods, game like Deer, and charecuterie. As a history buff and a fresh spice enthusiast my wheels got turning. Stories of the French Legionaries’ and Parisian cafes with steaming dishes piqued my curiosity. As simple blend for seasoning new potatoes rolled in garlic butter, dusted on pommes frites, and liberally dusted on a pot roast. Adventure and high taste found in the repurposed coffee grinder.  

 

  • 2 tablespoon Whole Sarawak White Peppercorns
  • 1 tablespoon fresh ground nutmeg
  • 1 tablespoon smoked ginger
  • 2 teaspoons cloves

 

Directions:

 

  1. Place in grinder.
  2. Pulse until powdered.
  3. Store in a glass jar.

 

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One thought on “Quatre épices

  1. What an interesting combo to put on potatoes! Thanks for the history lesson, too. I even had to look up Sarawak…sometimes I’m amazed at what i do NOT know! Debra

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