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Herbes de Provence (180 mL jar)

A lovely combination from Southeastern France of summer herbs including parsley, tarragon, thyme, marjoram, and bay leaves. Celery seeds and lavender gives this blend an intriguing floral note. Use on braised meats, soup and stews particularly those with red wine or tomato, and vegetables such as eggplant, zucchini or root vegetables. Ratatouille anyone?

Fines Herbes (180 mL jar)

A classic French blend of summer herbs: parsley, chives, tarragon and chervil. Traditionally made of fresh herbs, but dried makes an acceptable substitute if you're not fortunate enough to have a herb garden in the French countryside. Delicious in omelettes and other egg dishes, cream or butter sauces, dressings for tender salads and delicate chicken or fish dishes. 

French Vadouvan (180 mL jar)

A rich and mildly spicy blend of Indian spices, born from historical French colonial influences in the Pondicherry region of India. Its subtle sweetness comes from the inclusion of roasted shallots and garlic. Works equally well with meat and vegetables, but is particularly suited to cauliflower. Give it a try in any recipe that calls for curry powder such as curried chicken salad, and you will likely end up with delicious results. 

Quatre Épices (180 mL jar)

Quatre Épices translates from French to four spices, ours contains six but hear us out. Classically it has nutmeg, ginger, cloves and white pepper. We've added black peppercorns and Sri Lankan cinnamon, for added intrigue. Traditionally used in pates, sausages, game, ragouts and other slow-cooked meat dishes.