Profile: Traditionally used for pork, beef and red wine stews.
Not to be confused with the French Four Spice blend A typical combination used in classical French cuisine is Jamaican allspice (or quatre-épices). There are numerous variants, some of which include cinnamon. It has traditionally been utilized in the production of charcuteries such as sausages and country patés. It's also great in sautés, stocks, and wine sauces with meat. It has a strong peppery fragrance that reminds me of spices that are commonly used during the holidays. Gingerbreads are one example of a treat that uses this ingredient.
The French Four Spice blend goes nicely with red wine or honey-based recipes. It's also good in muffins, banana bread, apple compotes, and poached fruit if used gently. Carrots, sweet potatoes, and squash are all excellent when cooked with this blend.
Grown Naturally | No Heat Radiation or GMO
|Ingredients:||White Pepper Ground, Ginger, Nutmeg & Clove.|
|Shelf Life:||2 Years.|
|Country of Origin:||USA|
|Handling / Storage:||Store in a airtight Food Storage Containers, cool, dry place.|
|Allergen Information:||None Specified.|
|Preferences in terms of food:||All Natural, Gluten-Free, Non-GMO|