Quatre Epices:
This typically French blend dates back to the Middle Ages, when spices first appeared in Europe. It is sometimes confused with Jamaican pepper, sometimes called quatre-épices. The large peppercorn-shaped berry is reminiscent of the four-spice blend of cinnamon, nutmeg, pepper and cloves.
It is delicious in white meats, terrines and charcuterie, as well as in cakes and desserts. It's even surprising on barbecued beef! In chutneys, it's perfect for adding a sweet and spicy flavor.
It's also the Christmas blend: it will go perfectly with gingerbread, speculoos or Stollen.
 
Cinq Epices:
Five-spice comes to us from China. It's a typical blend widely used in southern China. It consists of five fragrances: Sichuan pepper, star anise, Chinese cinnamon (cinnammomum cassia), cloves and fennel.
It's a bewitching blend that undeniably evokes the Orient. Use it with white meat, pork, duck and, of course, soy sauce.
 
Have a nice day,

Max Daumin

Max Daumin spices

Gold 2017-2018 Silver 2020 - 2021 Bronze 2019 | Trophée national de l'épicerie fine

Artisan Producer of the Collège Culinaire de France 2021