Gunter Heinz & Peter Hautzinger listed the following natural meat spices. It also includes proportion of use per kilogram of meat product.
Black/white pepper, Fruits seed —- Used in a variety (almost all) meat products, 1–2.5 g / 1 kg.
Paprika (Fruit seed) —- Used in frankfurters, minced specialties and other products. Sometimes used as a colouring agent. 1-5 g / 1 kg.
Chilli (Fruit seed) —- For spicy products.
Pimento (Fruit seed) —- It has an aroma similar to a mixture of nutmeg, cinnamon and cloves. Used in a variety of sausage products. Sometimes used as a partial replacement for black pepper in frankfurters and some smoked products. 0.3-3.0 g / kg.
Mace (Flower) —- Used in liver sausages, frankfurters and bologna and similar. 0.4-1.0 g / kg.
Ginger (Rhizome,Root) —- Used in frankfurters and similar products. 0.3-0.5 g / kg.
Nutmeg (Fruit seed) —- Used in bologna and minced ham sausages, frankfurters, liver sausage and gelatinous meat mixes. 0.3-1.0 g / kg.
Clove (Flower) —- Used in bologna, gelatinous meat mixes and in blood and liver sausage. 0.3-0.5 g / kg.
Cinnamon (Bark) —- Astringent and sweet, used in some countries in mortadella and bologna sausage. 0.1-0.2 g / kg.
Cardamom —- Rapid loss of aromatic constituents during storage. Used in liver sausage and gelatinous meat mixes. 0.3-5.0 g / kg.
Celery seed —- Used in fresh pork sausages. 0.3-2.0 g / kg.
Coriander seed —- Contains about 13% of fatty matter and a trace of tannin. It is used in frankfurters, minced ham, luncheon meat. 0.3-1.0 g / kg.
Cumin —- Used for meat specialties with distinct flavour. 0.2-0.3 g / kg.
Marjoram/ Thyme —- Used in liver and white raw-cooked sausages and gelatinous meat mixes. 0.5-2.0 g / kg.
Onion (Bulb) —- Used in liver sausage, gelatinous meat mixes, meat loaves. Sometimes replace garlic. 2.0-10.0 g / kg.
Garlic (Bulb) —- Used in many types of raw-cooked sausages. 0.1-0.2 g /kg.