Yield: 1 Servings
|5 teaspoons||Black peppercorns|
|2 teaspoons||Grated nutmeg|
|1 teaspoon||Dried ginger|
The standard French "four-spice" blend is based on pepper. It is commonly used in charcuterie and in dishes that need long simmering, such as stews.
Sometimes cinnamon or allspice is used in the blend.
Grind all the ingredients to a fine powder. In an airtight container, the mixture will keep for 3-4 months.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619 by "Mary Spyridakis" <MSpork@...> on May 23, 97