Quatre Épices - Our New Aromatic Finishing Sugar April 26 2016

Our new Quatre Épices Aromatic Finishing Sugar was inspired by Joél Robuchon’s recipe for a spice blend known as Quatre Épices (meaning “four spices”) which marries allspice, cinnamon, clove, and nutmeg.  This versatile and exotic blend is great in French or Middle Eastern dishes like soups, ragouts, and stewed dishes. 

Imagine an aromatic spice rub for braised lamb shanks or using it in your holiday baking.  While the weather is warm, try it in place of the turbinado sugar in this refreshing recipe for Summer Squash Refrigerator Pickles from the New York Times that we just love!


Summer Squash Refrigerator Pickles


  • 1 cup apple cider vinegar

  • 1 cup water

  • 2 tablespoons raw brown (turbinado) sugar

  • 1 teaspoon kosher salt

  • 2 large garlic cloves, cut in half lengthwise

  • 1 teaspoon black peppercorns

  • 2 teaspoons coriander seeds

  • 2 teaspoons mustard seeds

  • 2 dried red peppers

  • Several sprigs fresh dill (optional)

  • 1 pound mixed zucchini and yellow squash, sliced thin



  1. In a small saucepan combine cider vinegar, water, brown sugar, salt and garlic cloves. Bring to a boil, reduce heat and simmer 2 minutes.
  2. Meanwhile, divide spices and optional dill sprigs between 2 pint jars or use 1 quart jar. Pack sliced zucchini into the jars, leaving 1/2 inch head space below the rim of the jar.
  3. Use hot, sterilized jars. If using pint jars, divide garlic that is in the vinegar mixture between the 2 jars. Pour in the hot vinegar mixture, leaving 1/2 inch below the rim of the jar. Push the squash down into the liquid to cover completely. Seal the jars and leave to cool, then refrigerate for up to 2 months. For best results, don’t open for 2 days.