QUATRE ÉPICES (SPICE PARISIENNE)
This mixture is a favorite for stews and sweets. It may vary in ingredients according to the will of the épicier or the whim of his customer, and frequently contains more than four (quatre) spices. Marie-Antoine Carême, the famous French chef who is considered the father of haute cuisine, concocted a formula for épices composées that included dried thyme, bay leaves, basil, sage, a little coriander, and mace, and—at the end—the addition of one-third part ground black pepper.
Store these in an airtight container.
I.
Mix together well in a small bowl:
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon grated or ground nutmeg
- 1 teaspoon ground ginger
II.
Mix together well in a small bowl:
- 1 teaspoon white pepper
- ½ teaspoon grated or ground nutmeg
- ½ teaspoon ground ginger or cinnamon
- ¼ teaspoon ground cloves