The 4 spices are used in French cuisine to spice up sauces and chicken or beef broths. It has also been used for centuries in the preparation of cold meats (pâtés, terrines, blood sausages and sausages). It is an essential ally for flavoring many stews, but also soups, marinades and meatballs. The sweet notes of the 4 spices allow it to be used for desserts, in the preparation of cakes and gingerbreads or to spice up fruit compotes for example.

Ingredients Nutmeg, cloves, ginger, cinnamon.

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