Thank you for purchasing the Provence spice collection, one of our collaborations with the Spice House! Now it's time to get cooking. Here are some of our favorite ways to use these spices.
Herbes de Provence
To add spice and heady fragrance to this rustic Provençal specialty, we added red pepper flakes, a bay leaf, and herbes de Provence.
This well-seasoned, juicy braised chicken delivers succulent meat and a rich, velvety sauce.
Marjoram adds delicate flavor and braising produces asparagus with tender, silky texture and sweet, nutty flavor.
Using a combination of honey and mayonnaise helps the trout brown but doesn't overwhelm the delicate herb flavor.
Our favorite commercially produced sweet vermouths have hints of sage and thyme. We made our own with the same flavor profile.
Dried thyme adds depth to a slow-cooker version of the dish Julia Child put on the American food map in the early 1960s.
In this easy but surprisingly delicious side dish, fennel seeds and citrus balance the carrots' natural sweetness.
Fennel seeds' subtle flavor pairs perfectly with pistachios' for an unusual in this delicious cookie recipe.