/ck/ - Food & Cooking

>>16752139
There are a few indispensable spice blends to keep around, but it's always better to make them yourself. I toast whole spices to make and store small batches of Garam Masala, Chinese Five Spice, Quatre Epices, and BBQ rub. I find myself reaching for individual spices more often than not, but it's so convenient to just be able to sprinkle and be done. I always keep salt out of any blend so it can be dosed appropriately.

One you absolutely need to make for this autumn season is Quatre Epices, which I prepare differently than pic related with 1 tsp cinnamon, 1 tsp cloves, 1 tsp nutmeg, 1/2 tsp mace (or more nutmeg), 1/2 tsp white pepper, 1/2 tsp black pepper, 1/2 tsp allspice, all ground as finely as possible. I know it's not actually 4 spices, and I leave out the ginger because I don't always want it with this blend. I just made a butternut squash bisque, and roasted the seeds, and for both I used this Quatre blend. It's great with winter and summer squash like yellow zucchini, sweet potatoes, bechamel, grilled peaches, and on eggs.