Quatre Épices

Quatre Épices, the traditional French spice blend for terrines and ragouts

Quatre Épices is the classic seasoning of French cooking for terrines, ragouts and sausage. We mix it in our manufactory in Klingenberg am Main. Despite the name, which means four spices, it holds nine warm ingredients: black pepper, cinnamon bark, mace, star anise, coriander seeds, cloves, cinnamon blossoms, allspice and galangal. Only this interplay makes the blend round and complete.

How to use

Quatre Épices belongs in hearty, slow-braised dishes. Season terrines and pâtés, ragouts and sauces with it, add it to sausage making, to sauerbraten and game dishes. In gingerbread, cake and chocolate desserts it also brings a surprisingly warm depth.

Good to know: The blend is intense. Start with a small pinch per portion and season to taste.

Pork terrine with Quatre Épices in 4 steps

1. Combine 500 g of marbled minced pork with one chopped onion, one egg and one teaspoon of Quatre Épices.
2. Season generously with salt, press the mixture into a greased terrine mould and smooth the top.
3. Cook the terrine in a water bath at 160 degrees for about 60 minutes in the oven.
4. Let it cool, chill it overnight and serve it sliced with bread and cornichons.

What's in it?

The base is black pepper, joined by star anise and mace for the warm sweetness and galangal for the fine heat. Cinnamon bark, coriander seeds, cloves, cinnamon blossoms and allspice round off the nine ingredients.

At a glance

• Traditional French spice blend with nine warm ingredients
• With black pepper, star anise, mace and galangal
• A classic for terrines, ragouts and sausage making
• Also for game, sauerbraten and gingerbread
• No flavour enhancers, anti-caking agents or additives

Goes well with

For hearty braised dishes Förster's braising pot and the Best Festive Roast fit well. For game we recommend our game spice, for baking the Klingenberg gingerbread spice. You will find more in our spice blends collection.

Frequently asked questions

What is Quatre Épices best suited for?
Quatre Épices is the French seasoning for terrines, pâtés, ragouts and sausage. It suits braised dishes, sauerbraten and game just as well, and in small amounts it gives gingerbread and chocolate desserts a warm depth.

What is the difference between Quatre Épices and gingerbread spice?
Quatre Épices is a hearty French blend for terrines, sausage and braised dishes, while gingerbread spice is clearly geared to sweet winter baking. For savoury cooking you use Quatre Épices, for biscuits and gingerbread the gingerbread spice.

Why is it called Quatre Épices when it contains nine spices?
Quatre Épices means literally four spices and traditionally stands for a blend around pepper, nutmeg, clove and ginger. We extend it to nine warm ingredients so the aroma becomes rounder and more complete.

How do I dose Quatre Épices?
Start with a small pinch per portion. The blend is strong, and cloves and galangal in particular are powerful. Better to season sparingly and add more to taste.