Épices Rœllinger Cultural Spice Blends<French Four-Spices powder

Use to season slow-cooked meat dishes (pot-au-feu, boeuf bourgignon) and pâtés, as well as desserts and mulled wine.

The historically famous blend, French Four-Spices powder is described in cookbooks as far back as the nineteenth century. Traditionally, it has been used to flavour stews, wine sauces, and marinades for game meat. It is also an important part of French charcuterie (cured and cold deli meats).
All of our spice blends are made in our artisanal laboratories in Cancale, France. Sometimes, Ceylon cinnamon and Jamaican pepper are added to the mix Black pepper, nutmeg, cloves, and ginger.