---
title: "Sachet d'épices: what it means in cooking — Tiny Plates"
description: "A sachet d'épices is a small cheesecloth bag of herbs and whole spices, tied shut and simmered in stock or soup, then lifted out before serving."
url: "https://www.tinyplates.dev/glossary/sachet-depices"
---

# Sachet d'épices

A sachet d'épices is a small cheesecloth bag of herbs and whole spices, tied shut and simmered in stock or soup, then lifted out before serving.

Also called Sachet d'epices, Spice sachet, Spice bag.

A _sachet d'épices_, French for "bag of spices", is a small bundle of herbs and whole spices wrapped in [cheesecloth](https://www.tinyplates.dev/glossary/cheesecloth) and tied shut. It flavors stocks, soups, sauces and braises, then comes out in one piece. It does the same job as a [bouquet garni](https://www.tinyplates.dev/glossary/bouquet-garni), but it can hold small items such as peppercorns and cloves that would otherwise float loose.

## How to do it

1. Cut a square of cheesecloth about 15 cm (6 inches) on each side.
2. In the center, put the classic mix: 4 to 6 parsley stems, 1/4 teaspoon dried thyme or 2 fresh sprigs, 1 bay leaf and 1/2 teaspoon cracked peppercorns. Add a crushed garlic clove if you like.
3. Gather the corners and tie them tightly with [kitchen twine](https://www.tinyplates.dev/glossary/kitchen-twine). Leave a long tail.
4. Tie the tail to the pot handle.
5. Add the sachet for the last hour of a long-simmered [stock](https://www.tinyplates.dev/glossary/stock), or for the last 15 to 30 minutes of a soup or sauce. Taste, and lift it out when the flavor is right.

## How to use it

Change the contents to suit the dish:

* Star anise, cinnamon and orange peel for braised pork or duck.
* Cloves, allspice and mustard seed for pickling liquids or mulled wine.
* Cardamom, cumin and coriander seed for a curry broth.

## Substitutes

* A metal tea infuser or a paper tea filter works for small amounts.
* If you plan to strain the liquid anyway, add the spices loose.

## Common mistakes

* Tying the bag loosely, so peppercorns escape.
* Leaving whole spices in too long. Cloves and star anise can become overpowering.
* Using ground spices, which seep through the cloth and cloud the liquid.
* Forgetting the sachet before blending a soup.

## Related terms

* [Bouquet garniA bouquet garni is a small bundle of herbs, usually thyme, bay leaf and parsley stems, tied together to flavor stocks, soups and stews, then removed.](https://www.tinyplates.dev/glossary/bouquet-garni)
* [CheeseclothCheesecloth is a loose cotton gauze for straining stock, draining yogurt and cheese, and tying herb bundles. Here is how to use it and what to use instead.](https://www.tinyplates.dev/glossary/cheesecloth)
* [StockStock is an unsalted liquid made by simmering bones, vegetables and aromatics in water for hours. It is the base of soups, sauces, gravy and risotto.](https://www.tinyplates.dev/glossary/stock)
* [Kitchen twineKitchen twine is plain, food-safe cotton string for tying roasts, trussing poultry and bundling herbs. Here is which string to use and how to tie a roast.](https://www.tinyplates.dev/glossary/kitchen-twine)
* [BraiseBraising browns meat, then cooks it slowly, covered, in a small amount of liquid until tough cuts turn tender and the liquid becomes a rich sauce.](https://www.tinyplates.dev/glossary/braise)

[More in sauces and stocks](https://www.tinyplates.dev/glossary/category/sauces-and-stocks)[Every term from A to Z](https://www.tinyplates.dev/glossary)