This is the common blend of spices used in making French pates. You can substitute ginger for cinnamon, and white pepper for black pepper, depending upon the meats in the pate.
7 ozBlack Pepper
1 ozground cloves
1 ozground nutmeg
1 ozground cinnamon (or ginger)
Combine all ingredients and seal tightly. Keep refrigerated.
This is much easier if you buy the spices pre-weighed. I buy them at Ed Hyder's Mediterranean Marketplace in Worcester. You use this one or two tablespoons at a time, but once you get the hang of making pates, you'll be glad to have this premixed.