Herbes de Provence is an iconic blend of hardy, aromatic herbs and a cornerstone of French cooking. Unlike every other product in the US, ours is truly grown and blended in Provence itself, by a cooperative of farmers who cultivate organic heirloom herbs and craft a perfectly balanced, traditional mélange. Add to tomato sauces, roasts, pan sauces and any other dish for a boost of savory, fragrant aromatics.
Herbes de Provence is also available in our Origin Blends Collection. Click here to learn about all of our origin blends.
The 8-spice collection includes:
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Herbes de Provence is an iconic blend of hardy, aromatic herbs and a cornerstone of French cooking. Unlike every other product in the US, ours is truly grown and blended in Provence itself, by a cooperative of farmers who cultivate organic heirloom herbs and craft a perfectly balanced, traditional mélange. Add to tomato sauces, roasts, pan sauces and any other dish for a boost of savory, fragrant aromatics.Ingredients:
Rosemary, savory, oregano, thyme
- Rub on proteins (especially chicken) before braising or baking
- Sprinkle over fresh tomatoes with good olive oil and bake, then eat with crusty bread
- Coat potatoes in a mixture of olive oil and salt, then add herbs and bake or pan-fry
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Our Berbere is an iconic and deeply flavorful blend of berbere chilies that are dried, ground, fermented, dried again and finally blended with over a dozen indigenous Ethiopian spices and herbs. Beloved across Ethiopia and Eritrea as the seasoning for rich stews and meats.Ingredients:
Berbere-variety chili peppers, garlic, onions, holy basil, rue, rosemary, ginger, grains of paradise, thyme, fenugreek, cumin, kosseret, cinnamon, ajwain, long pepper, cloves, salt
- Use in Ethiopian dishes like tibs, chechebsa, misir and tomato sauces
- Rub meat or proteins before grilling or roasting
- Sprinkle into a pot of beans, especially with coconut milk!
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The night market in Stone Town's Forodhani Gardens is famous for grilled seafood and tiny meat kebabs, heavily seasoned with savory, complex Tandoori spices. A rich combination of Indian, Arabian and East African roasting and grilling traditions.Ingredients:
Garlic, paprika, coriander, cumin, ginger, cloves, fenugreek, cardamom, mustard
- Rub on meat or vegetables before roasting or grilling
- Add to marinades for a rich, savory burst of flavor
- Make a soup or stew with tomatoes and serve with yogurt
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Beloved in Zanzibar's kitchens and street stalls, our Chai is warm, comforting and ethereally fragrant. The archipelago's prized pink cloves are blended with locally sourced cinnamon, cardamom, lemongrass and orange peel to create an East African homage to a beloved Indian masala.Ingredients:
Cardamom, ginger, cloves, cinnamon, black pepper, thyme, lemongrass, orange peel
- Zanzibar Chai (recipe from our partners in Zanzibar)
- Chai-Chili Brownies
- Add to cookies, pastries and pie dough
- Sub for spice blends in pumpkin or apple pies
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Our spectacular Za'atar is grown and blended in Palestine, where it has been a staple seasoning, topping and condiment for as long as recorded history. Use as a finishing spice, a seasoning to roast meat or vegetables, or as a dip mixed with fresh olive oil.Ingredients:
Za'atar (Origanum syriacum), toasted sesame seeds, sumac, salt
- Mix with olive oil as a dip for bread or rub for vegetables or protein
- Use as a rub for baked chicken or eggs
- Roast vegetables and potatoes, then top with tahini and za'atar
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Our Five Spice is an ancient, aromatic, versatile blend beloved across East Asia. Called Ngũ Vị Hương in Vietnamese and 五香粉 in Chinese, it's named for the five traditional Chinese flavors (sweet, bitter, tart, salty and savory). It brings a warm, savory, slightly spicy burst of flavor to grilling rubs, stews, sauces, stir-fries, braises and red cooking.Ingredients:
Star anise, cinnamon, ginger, chili pepper, clove, black pepper, cardamom, fennel seed, mac khen pepper
- Combine with soy sauce as a glaze for cooking protein or hearty vegetables
- Use as a sub for cinnamon in desserts
- Add to braises, beans and other long-cooked dishes
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Deeply savory and bursting with flavor, Köfte Baharat is a traditional Turkish spice blend for meat. A classic, savory blend of chilis, garlic, cumin and allspice, it has a warm flavor and enticing aroma and is perfect for Turkish and Eastern Mediterranean dishes. Versatile and balanced, it's at home in sausage, burgers, veggies, beans and soups.Ingredients:
Black Urfa chili, silk chili, cumin, allspice, garlic, sea salt, sunflower seed oil
- Rub on meats or vegetables before grilling or roasting
- Add to meatball or bulgur mix before cooking
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An aromatic homage to the trade winds across the Indian Ocean, our golden Swahili Coast Curry is descended from thousands of years of culinary exchange. The spices in this Origin Blend were grown in an organic agroforestry system and then dried, ground and blended by our partner cooperative.Ingredients:
Cumin, coriander, garlic, turmeric, black pepper, fenugreek, fennel, ginger, cardamom
- Use as a rub for meat and vegetables for roasting
- Simmer in coconut milk for stews
- Bloom in oil or ghee to start cooking a fragrant dish
Highlights
Ingredients
Rosemary, savory, oregano, thyme
Cooking tips
- Rub on proteins (especially chicken) before braising or baking
- Sprinkle over fresh tomatoes with good olive oil and bake, then eat with crusty bread
- Coat potatoes in a mixture of olive oil and salt, then add herbs and bake or pan-fry
SOURCING
Our French herbs are truly incredible because of the farmers who grow them — pictured here are Joel and Luc, on the farm in Provence. Joel and Luc work with a cooperative of smallholder farmers in Provence who cultivate organic heirloom herbs with specific terroir.
The farmers grow four types of herbs: savory, thyme, oregano and rosemary. These four herbs make up this classic blend.
When we visited the farms in 2022, we were bowled over by the freshness of the dried herbs. The quality of the herbs and the drying process they use means that these herbs are miles fresher-tasting than anything you've ever had before!