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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.
rosemary, savory, basil, laurel, marjoram, oregano, lavender.
Traditional French Provençal cuisine is the inspiration for this blend of herbs, designed to flavor typical dishes such as fresh meats, cheeses, eggs and vegetables.
For these local dishes, chefs often use herbes de Provence, with a warm and deliciously spicy taste, with a pronounced herbaceous note. A versatile condiment, very popular for decades in French Mediterranean cuisine and, now, internationally.
The aromatic plants that make up this blend immediately harmonize on the table of all those who love Mediterranean cuisine. Aromatic herbs can be successfully used for grilling, sauces, stuffed tomatoes, marinades or salads.
The mix combines dried Provençal herbs and spices, adding a unique touch thanks to the presence of lavender. A special note, typically Provençal, which distinguishes it from many other condiments. This herb blend also differs from the French "fines herbes", for seasoning dishes with short cooking times, while herbes de Provence are a universal seasoning for a variety of dishes. This combination contains all the active ingredients of the herbs and spices that compose it. For this reason, Herbs de Provence represent an emblem of the gastronomic heritage of the South of France, and also provide beneficial qualities for our body.
In our combination we use different aromas, which are part of the Provençal tradition.
Rosemary introduces a typical Mediterranean taste, slightly bitter and herbaceous, which pairs well with the strong or fatty flavors of meat, such as beef and roasts.
The laurel or laurel gives a strong scent and a bitterish note in the taste, more delicate and nuanced in the dried version.
Marjoram gives a pungent and slightly bitter flavour, an intense and fresh herbaceous scent, which is released at the end of cooking with persistent notes.
The intensely flavored oregano spreads its aroma both raw and cooked, enhancing the intense aromas and livening up the neutral aromas of the dishes.
Basil evokes sweet and peppery notes on the palate, evoking anise with fresh aromatic nuances, perfect on meat and fish.
The savory gives a pungent and intense flavour, reminiscent of thyme; excellent when paired with vegetables, legumes and soups.
Lavender is reminiscent of rosemary in taste, with a delicate and floral note, and an aroma that pairs perfectly with cheeses and creams.
This combination of aromas, an essential component of French and Mediterranean cuisine, adds a particular, intense and warm flavor to land and sea dishes. The ready-to-use version of Erbe de Provence is convenient for immediately flavoring and seasoning dishes, both cold and hot.
You can adjust the quantities according to personal taste, remembering that these fragrant ingredients are excellent at the end of cooking or in the last 5 minutes. They should not be subjected to too high temperatures. Otherwise, Provençal herbs can be added first to olive oil, butter or other marinating ingredients. Provençal herbs are also often used to flavor various fried foods, by inserting the herbs into the frying oil.
Meat and fish: the ready-made mixture is traditionally used as a garnish on dishes such as roast chicken, roast lamb, grilled fish. Alternatively, you can season your meat or fish before grilling, searing or roasting. It is customary to put the seasoning in cooking oil to flavour: cover meat or fish in olive oil and season with salt and Herbs de Provence. The mixture becomes useful for marinating meat or fish. You can also sprinkle the mixture on the grill (a pinch on the hot coals, to infuse flavor into the smoke). The recipe for Sisteron lamb is famous, known for its fine and tender meat; grilled or baked, it is marinated with Herbs de Provence, garlic, lemon juice and apple cider vinegar.
Savory recipes: great combination for flavoring roasted vegetables, salads, tomato-based soups, stuffed tomatoes, potatoes and stews such as ratatouille. Get intoxicating aromas by adding Herbes de Provence to stews, soups, legumes, rice and cold rice salads.
Sauces and condiments: Provençal herbs give an even more Mediterranean flavor to all sauces, creams and condiments. Mixed with fennel, the mixture is excellent for grilled fish.
Ingredients: 500 g turkey breast – flour – 1 egg - herbs of Provence - 1 glass of dry white wine - extra virgin olive oil - breadcrumbs - salt and pepper.
Preparation: Bread the turkey with a double batter to obtain a crispier crust. Use the flour in two different containers and a shallow plate with the beaten egg. Dredge the turkey breast in the flour, dip it in the egg and then in the second plate of flour – to completely coat the meat. Place the turkey breast in the pan and brown with a little oil. Deglaze with wine. Salt, pepper and at the end of cooking add the herbs of Provence. Alternatively, you can add a teaspoon of Provence herbs to the batter.
The Provençal herb condiment clearly originates from this south-eastern region of France. Initially the term Erbe de Provence described the mixture of herbs grown locally during the summer, abundant and used in everyday cooking. Since the 1960s, the popularity of this condiment increased and was disseminated through various recipe books. It was Julia Child who mentioned it in the recipe for Poulet Sauté aux Herbes de Provence (sauté polo with Herbs de Provence) in the cookbook The Art of French Cuisine. She defined the blend, adding it to the culinary lexicon of chefs around the world. During the 1970s, a French brand began packaging and selling the herbes de Provence spice blend internationally. Since then, they have been highly appreciated in vegetable dishes, stews and barbecues, recognized for their unique aroma and spicy taste to foods. Sometimes the classic blend also contains lavender, an aromatic herb typical of Provence, which belongs to the Lamiaceae family - like most of the aromatic herbs in this mix. In general, the herbs included in the mixture come from Provence and their dosage can change depending on the manufacturer. Our version includes the most traditional ones, such as lavender, marjoram, basil, bay leaf, savory, oregano and rosemary.
Data sheet
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.
rosemary, savory, basil, laurel, marjoram, oregano, lavender.
The grilled rose petals is an excellent mixture of spices to flavor your grilled meat or fish. Pour two tablespoons of this mixture on the dish before putting it in the oven, or on the embers and you will have the intoxicating scent of the product we offer you!
Ingredients: salt, rosemary, rose petals, juniper, parsley, pink pepper, allspice.
The sesame seeds to be toasted are oilseeds, considered one of the main plant sources of calcium and are therefore useful for strengthening bones and teeth. Among other properties they help reduce cholesterol and promote digestion and more. They contain magnesium, phosphorus, iron, manganese, selenium, zinc and a good dose of protein.
Ingredients: sesame seeds
This extraordinary onion powder with a thousand properties and a thousand benefits, is ideal for enriching any type of dish. Excellent detoxifier for our body, it has always been considered in the kitchen, as a food that cannot be missing for its taste and flavor, creating healthy dishes that are good for you.
onion
Hemp seeds help digestion, are indicated in case of insomnia, strengthen the immune system and relieve menopausal disorders. Hemp seeds are a real wonder food.
hemp seeds
Cinnamon in bark is the spice preferred by cooks to give a particular flavor to their recipes. In healthy terms, cinnamon helps keep blood sugar in balance, helps prevent cholesterol, type 2 diabetes, high blood pressure, triglycerides and ulcers. Tip: do not cook it too long, it can become bitter.
cinnamon
Spanish fishermen studied this mix of spices and herbs to flavor their fish and make their dishes more and more appreciated.
salt, onion, garlic, white pepper, black pepper, chili, parsley , glutamate.
Thanks to its intense taste, ground rosemary is suitable to accompany fish, meat and many vegetables. It cannot be missing with roasted potatoes and is often used to brush meat and grilled fish with oil. It has a delicate aroma and can also be used in cooking.
Rosemary
Tandoori, typical aromatic mixture of the Indian tradition, suitable for flavoring chicken, but as mentioned it is also possible to cook white meats and vegetables. With an aromatic but spicy taste, with a completely natural reddish complexion due to the composition of other spices.
coriander, turmeric, chilli, pepper, cumin, nutmeg.
This spice mix is complex and with multiple tones on the palate and smell. Perfect for flavoring fish, meat and vegetable dishes, and especially vegetarian dishes. Take advantage of the spiciest and most intense Indian flavors, which come directly from the culture of the Malabar region, on the southwest coast of Kerala.
Turmeric, coriander, MUSTARD POWDER, fenugreek seed, chilli, ginger, fennel, black pepper, cumin, sea salt, garlic, cinnamon, cardamom, basil.
Red flaked paprika lends itself very well to the preparation of various recipes. The red paprika flakes is the only spice that must be used in considerable quantities, otherwise there is a risk that it will not make any contribution to the dish. It is particularly suitable for raw salads, or it can be cooked in various first courses.
Ingredients: red flake paprika
Origin: Mongolia
The spice mix for the preparation of Nasi Goreng is perfect for flavoring this typical oriental dish. Also known as Indonesian Fried Rice, Nasi Goreng requires a unique spicy blend, such as the one we offer with intense flavors. A combination that shows nuances between sweet and pungent, with notes of paprika, coriander, cayenne pepper, mustard seeds, anise - as well as other herbs and spices for an alchemy with an incomparable flavor.
onion, coriander, pepper, paprika, turmeric, nutmeg, Cajenna pepper, allspice, coriander leaves, fennel, lemongrass, MUSTARD seeds, cardamom, fennel, cinnamon, cloves, star anise, basil, rock salt, brown sugar.
Ground mace has a more delicate flavor than nutmeg and has various uses in the kitchen. In Indian cuisine, it becomes part of the mix of spices that make up the curry, and in Chinese cuisine, where it is used in both savory and sweet dishes.
whole mace
Vanilla is mainly for flavoring desserts and for making excellent creams. The aroma is given by the presence of vanillin with antioxidant properties which helps maintain a young organism by counteracting the action of free radicals. It is also useful for fighting stress and defeating insomnia.
vanilla bourbon
The cumin plant is one of the oldest medicinal plants, it produces seeds that have a spicy flavor and a rich and singular aroma. In recent years, some research is also verifying its slimming power. The scientists involved compared the effects on overweight and blood sugar levels of the use of cumin extracts.
cumin seeds
Ground yellow mustard is used for the production of cream mustard which accompanies numerous dishes throughout the western world. It can be used during the cooking of roasts to obtain savory and pleasant consistency. In this form it can also be used for marinades and "rub".
yellow mustard
Cardamom is a spice particularly loved in the East and in Arab countries, with a pungent, slightly spicy and fruity aroma, with hints of lemon and eucalyptus, but it is now also used in European cuisines. It is also rich in beneficial properties for health, and also for beauty: perfect for obtaining healthy herbal teas.
black cardamom
