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Hrour - Quatre épice spice mixture

This a traditional French spice mix that dates back to pre-revolutionary times. The literal translation of the word quatre épices means four spices; however, quatre épices could contain 5 or 6. Here in Algeria it is called Hrour. And is traditionally use to flavour tamina/

Used for stews, soups and charcuterie such as terrines, pates, sausages and rillettes.
And wonderful when used with moderation in sweet puddings, rich cakes and biscuits.

This spice mix is also that quintessential ingredient when added to deep, dark slow cooked beef and game dishes.

There is a school of thought that suggests the need for a "sweet" quatre épices spice mix as well a "savoury" quatre épices spice mix.

For all-purpose, I see no reason deviate from this basic recipe.

  • 1 TBS black peppercorns
  • 2 tsp whole cloves
  • 2 tsp freshly grated nutmeg
  • 1/2 tsp ground allspice

Grind the peppercorns and cloves together in a spice grinder or coffee mill. Remove to a bowl and add nutmeg and ginger.
Funnel into an airtight jar and store in a cool, dark place. Lasts for about 3months.

Trick: Nice as homemade gift. And also added to your basic sugar cookie recipe.

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