Name: Spices
Prep time: 40 min
Total time: 40 min
Yield: About 1½ cups (360 ml / 119 g)
Cuisine: French
Ingredients: About 1½ cups loosely packed (355 ml / 14.2 g) very dry bay leaves, broken; 3 tablespoons (45 ml / 8.5 g) very dry thyme, half wild thyme if available; 1 tablespoon plus 2 teaspoons (25 ml / 8.5 g) very dry coriander seeds; ¼ cup loosely filled (60 ml / 11.3 g) very dry cinnamon sticks, broken into small pieces; About 3 whole nutmegs (17 g), cracked into small pieces; 2 tablespoons (30 ml / 11.3 g) very dry whole cloves; ¼ cup loosely filled (60 ml / 8.5 g) very dry ginger root chips; ⅓ cup loosely filled (80 ml / 8.5 g) very dry mace blades; 2 tablespoons each black and white peppercorns (60 ml / 28.3 g total; 14.2 g each); 1½ teaspoons (7.5 ml / 2.8 g) ground cayenne; Salt (No. 188), as needed only at the point of use

Question 1

How dry should the ingredients be before I grind classical French épices?

Accepted Answer

Use only seasonings that are completely dry. Bay leaves and thyme must crumble readily, while dried ginger, cinnamon, and mace must snap cleanly instead of bending. Reject leathery, damp, or stale pieces before weighing. Moisture causes clotted powder, weakens keeping quality, and traps the blend against the grinder.

Question 2

Can I make classical French épices without an electric spice grinder?

Accepted Answer

Yes. Crush the broken spices in a dry mortar and pestle in small portions, then pass each portion through a very fine-mesh sieve. Return coarse pieces to the mortar until they pass freely. The process takes longer than using a blade spice grinder, but it preserves the required fine, even texture.

Question 3

What can I substitute for wild thyme in classical French épices?

Accepted Answer

Use 8.5 grams of very dry standard thyme when wild thyme is unavailable. Half wild thyme is optional in this classical French épices recipe, so replacing it does not require changing any other spice. Measure by weight, not volume, because dried leaves settle unevenly and the gram quantities govern the blend.

Question 4

How do I grind and sift classical French épices evenly?

Accepted Answer

Grind the classical French épices in loads that fill the blade grinder no more than one-third full, using short pulses to prevent aroma-damaging heat. Sift every load through a very fine-mesh sieve and regrind coarse pieces. An even powder seasons sauces and forcemeats without concentrated bites of clove, mace, or cinnamon.

Question 5

What should I do if my classical French épices becomes warm or clumpy?

Accepted Answer

If the épices cakes during grinding or the bowl becomes warm, stop immediately. Spread the powder thinly on a dry plate and let both the spices and grinder cool completely before pulsing again. If stored épices develops condensation or clumps, dry it on a plate, move it to a fresh dry jar, and use promptly.

Question 6

How should I store classical French épices, and should I add salt?

Accepted Answer

Store unsalted classical French épices in a completely dry airtight jar in a cool, dark cupboard away from the stove. The aroma is strongest during the first three months. Stir before measuring and close the jar immediately. Add Salt (No. 188) only when preparing a pie, galantine, sauce, or other finished dish.

Culinary Explorer

Spices

Ingredients

very dry bay leaves

very dry thyme

very dry coriander seeds

Where cooking meets culture.

Ingredient	Quantity
very dry bay leavesbroken	about 1½ cups loosely packed (355 ml / 14.2 g)
very dry thymehalf wild thyme if available	3 tablespoons (45 ml / 8.5 g)
very dry coriander seeds	1 tablespoon plus 2 teaspoons (25 ml / 8.5 g)