Quatre épices

A classic four spice blend associated with spiced bread from France and in making charcuterie, or cured meats like salami.  White and black peppercorns add a bite of heat and nutmeg and mace bring a sweet warm aroma and flavor. Some recipes substitute ginger, clove, or allspice for the mace and some just use white pepper. The proportions will vary depending on if the bread is intended for a sweet or savory application.