A sachet d’épices (spice bag) in a cheesecloth bag into which herbs and spices are enclosed. It has the same purpose as a bouquet garni, except that you can add whole spices, which would otherwise be impossible to tie into a bouquet garni, eg garlic cloves, peppercorns, cloves. The sachet is tied by a string to the handle of the stockpot so it can be removed easily at any time.
To make a sachet d'épices, place the spices and herbs in the centre of a square of clean cheesecloth. Draw the corners together and tie with a length of string. For making stock, use a piece of string long enough to be tied to the handle of the stockpot for easy removal.
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