Originally used in baroque cooking, this blend of "four spices"—usually cloves, ginger, nutmeg and pepper—was used largely for making sausage and salami.
- 1 heaping tbsp. black peppercorns
- 2 tsp. whole cloves
- 1 tsp. ground ginger
- 2 tsp. freshly grated nutmeg
Grind peppercorns, cloves, ginger, and nutmeg together.