Quatre Epices

A French staple that’s a combination of white or black pepper (or both), cloves, nutmeg, and ginger or cinnamon. Use to spike a coating for salmon or in dishes centered on pork, apples, and chicken.

https://cooking.nytimes.com/recipes/10616-quatre-epices

INGREDIENTS

2 tablespoons ground cloves

2 tablespoons ground nutmeg

2 tablespoons ground black pepper

1 teaspoon cinnamon