Quatre épices
A French blend of ground pepper, nutmeg, clove and ginger or cinnamon, used in charcuterie.
Also: four spices, French spice blend, pâté spice
Quatre épices, four spices, is a ground French mix whose standard form combines white pepper, nutmeg, cloves and ginger, though some cooks swap in cinnamon or allspice. It is used mainly in charcuterie: pâtés, terrines, sausages, and in stews, soups, and with game and roast pork. Pepper is the dominant note, with clove and nutmeg giving warmth. The blend echoes medieval European habits of seasoning meat with sweet spices, which later retreated to desserts. A small pinch goes far, since clove overpowers easily. French cooks still keep a jar for terrine making and Alsatian dishes, and some versions add a trace of coriander.