I'm a big fan of powder douce which is used for medieval style recipes.
You can find the proper recipe here: http://medievalcookery.com/recipes/douce.html
My version omits the sugar because I use it for poultry. I make it with powdered ginger, cinnamon, cloves, nutmeg, and sometimes a little mace or marjoram.
I'm also a huge fan of Ras El Hanout, a Moroccan spice blend, which goes great with lamb, beef, poultry, and even just couscous with vegetables. I buy it pre-made.
An official recipe I've seen calls for ginger, cardamon, mace, cinnamon, allspice, coriander, nutmeg, turmeric, black pepper, white pepper, cayenne pepper, anise, and cloves. The kind I purchase also contains paprika and rose petals.