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Summertime herbs are abundant in France's southern area, utilized in everyday cooking. Herbs de Provence was born there. In America, however, it was until the 1970s that it became popular. The outdated herb combination from the Provence area of France includes a blend of rosemary, thyme, marjoram, savory, and oregano.
Other recipe variants include extra herbs like tarragon, fennel seeds, bay leaves, or chervil. Herbs de Provence is a frequent ingredient in French cuisine, but the tastes also go well with Mediterranean dishes.
Herbs de Provence may be a great addition in any Mediterranean recipe, particularly if blended with olive oil to coat chicken, fish, tomato slices, or pieces of potato for roasting, or dusted over meats or kabobs before roasting.
Salads, sauces, cheeses, soups, and stews may all benefit from using this ingredient. It is good to rub Herbs de Provence on meats, poultry, or fish before roasting them. Rub the combination on the whole bird or the breast before roasting.
Add salt and pepper to the olive oil before pressing the herb combination into beef, lamb, or veal to marinate. The meat should be seared on both sides in a boiling pan, then removed, and finished roasting at 300 degrees until it is done to your liking. A pinch or two of herbs de Provence may be added to the hot coals during grilling.
How to store Herbs de Provence seasoning:
Herbs de Provence should be stored in a cool, dry area away from light and heated in an airtight container such as a glass jar with a tight-fitting cover. A fresh spice mix may be stored in an airtight container between six months and one year.
Using Herbs de Provence in a Recipe
The typical uses for Herbs de Provence include roast chicken, lamb, fish, and vegetables baked in the oven.
Spice up your meat or seafood.
You may grill, sear, or roast the meat using olive oil, kosher salt, and herbs de Provence.
Add it to the liquids.
Add it to a solution. When making soups, stews, sauces, or even salad dressing using herbs de Provence, you'll get an additional dose of Provençal taste.
Sprinkle it onto the grill :
When the coals on your grill are hot, sprinkle a few herbs de Provence on top of them to enhance the smoky taste.
Earn straightforward taste combinations
With herbs de Provence, you may experiment with different ratios for various recipes and discover what works best for your palate. Roast chicken with a tarragon-heavy combination, lamb chops with rosemary-and-fennel, and fish with fennel-and-rosemary.
Anti-inflammatory, anti-swelling, and antioxidant activities have been discovered in this potent plant. Thyme's high concentration of Vitamin C has decreased blood pressure, stimulated the immune system, and even improved mood. Bay leaves are also present in it, so The health advantages of bay leaves are many. Detoxification, wound healing, antibacterial qualities, diabetes management, and heart health are benefits of using bay leaves in your cuisine.