Try this Quatre-Epices (French 4 Spice Blend) recipe, or contribute your own.
Suggest a better descriptionThe 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"
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 1 | ||
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Calories: 62 | ||
Calories from Fat: 23 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 5.4mg | 2 % | |
Sodium 8.2mg | 0 % | |
Potassium 167.8mg | 4 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 5.6g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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