Contemporary phytotherapy uses dill leaves to relieve digestive difficulties and irritation of the oral mucous membranes. The diuretic and purifying properties make it an ally against water retention and cellulite, as it helps eliminate the accumulation of excess fluids. Dill tips are excellent in the kitchen for flavoring fish-based dishes such as salmon, with their spicy and intense flavour.
Green pepper is used to flavor fish and meat dishes (chicken, turkey, pork, beef). The recipe for fillet with green pepper is famous. It is particularly appreciated for its spicy, fresh and delicately herbaceous flavour. Green pepper also goes well with other spices, including nutmeg, coriander and juniper.
Herbs of Provence are a blend of fresh or dried aromatic plants. Unmissable in the recipes of local cuisine, these herbs are used to give the final touch in vegetable-based dishes, in stews, sauces, ragu and in grilled fish and meat, such as that of Sisteron lamb.
Fenugreek grains have strong properties that make them a tasty and beneficial spice. They are used in cooking for many recipes, for a soothing action on the digestive system and to stimulate the metabolism of carbohydrates and triglycerides.
