It is quite French this blend. Quartre Epices literally translates to “4 spices”. These four spices are nutmeg, clove, ginger and white pepper. It’s the pepper that makes ‘La Difference’ since it brings out the flavor of the other spices. They almost seem highlighted.
It is often used in charcuterie to season pâtés and terrines and is suited to rich meat dishes such as beef braised in red wine or venison stew. Many recipes for pain d’epices, a traditional loaf cake sometimes described as the French version of gingerbread, call for quartre epices. The mixture is also used in some Middle Eastern cuisines.
Try adding a teaspoon to your apple or pumpkin pie along with cinnamon and you will own your secret ingredient!