4. Quatre épices

“Four spices” in French 

Popular in: France.

The blend: White or black peppercorns, cloves, ginger, and nutmeg.

Flavors: Gingerbread spices with a grown-up pepper kick.

How to use it: Sprinkle over sautéed pork chops and apples, blend into meat loaf (quatre épices is traditionally used in pâtés and other charcuterie), or simmer in chicken stew.