Ingredients: Coriander, white pepper, bay leaves, marjoram, thyme, rosemary, mace, cloves, and cayenne.
Uses: Herbaceous, peppery, and just a little bit zesty, this classic French blend brings depth and brightness to a variety of dishes. It’s especially well-suited for seafood, white bean stews, and cassoulet.
Try it:
• Sprinkled over shrimp or white fish before grilling or baking.
• Stirred into white beans with olive oil and garlic for a Provençal-style side.
• Added to chicken or duck before roasting for aromatic, crispy skin.
• Used in traditional cassoulet for a layered, savory base.
Taste & Aroma: A fragrant mix of herbs and spice with a peppery backbone and a hint of citrusy brightness. Savannah loves using this blend in a white bean soup.