Herbes de Provence
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Herbes de Provence (Provençal herbs) is a mix of aromatic plants, typically, but not always, dried. These herbs are native to and have their origins in the Provence region of southern France. It is often sold in considerably larger bags, of two or three litres size, than the typical herb sale of a few millilitres. The price in Provence is also considerably lower than for typical herb sales in the Western world.
The mixture traditionally contains rosemary, marjoram, basil, bay leaf and thyme. Sometimes lavender flowers are included in the mix. The proportion of each herb varies depending on the manufacturer, and additional aromatic plants are occasionally added. Typically thyme dominates the taste produced by the herb mixture.
It is mostly used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. It is rarely added after cooking is complete.
They are also often mixed with cottage cheese and rice.
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Adjika | Advieh | Berbere | Bouquet garni | Buknu | Cajun King | Chaat masala | Chaunk | Chermoula | Chili powder | Curry powder | Djahe | Fines herbes | Five-spice powder | Garam masala | Garlic salt | Harissa | Herbes de Provence | Khmeli suneli | Lawry's and Adolph's | Masala | Masuman | Mixed spice | Niter kibbeh | Old Bay Seasoning | Panch phoron | Quatre épices | Ras el hanout | Recado rojo | Shake 'N' Bake | Shichimi | Spice mix | Tajín | Tandoori masala | Tony Chachere's | Za'atar |
