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“Four spices” in French
Popular in: France.
The blend: White or black peppercorns, cloves, ginger, and nutmeg.
Flavors: Gingerbread spices with a grown-up pepper kick.
How to use it: Sprinkle over sautéed pork chops and apples, blend into meat loaf (quatre épices is traditionally used in pâtés and other charcuterie), or simmer in chicken stew.