"Four-spices" usually include four of five spices and are commonly used to season forcemeats for sausages and terrines. I include all five. This is one combination of spices that I try to keep on hand in small quantities. This recipes is a suggestion; quantities and proportions given are typical but not written in stone. Vary the amounts to suit your own palate.
Ingredients
2
tablespoons (1/8 cup) white peppercorns
1
/4 teaspoon freshly grated nutmeg
1
/2 teaspoon (about 12) whole cloves
1
/4 teaspoon ground cinnamon
1
/4 teaspoon ground ginger
Need to make a substitution?
Preparation
Put all of the ingredients in a spice mill or blender and process until evenly ground. Store in a cool, dark, dry place.
