The sun, the cicadas and the flavors of Provence! With this box, equip yourself with the essentials of Provencal cuisine, the essentials for a fragrant and authentic cuisine!

In this box you will find:

Dried garlic powder. Dried garlic is very convenient to flavor any type of sauce, more delicately than raw garlic. It is essential in an aioli, a persillade or to spice up a vinaigrette. Finally, it is a perfect addition to baked potatoes or pan-fried mushrooms.

Anise seeds, to use in both savory and sweet preparations. These little seeds can be used anywhere to bring a touch of sunshine! They are very present in Provençal desserts, they are also found in the traditionnal fougasse.

Dried basil. Basil is perhaps the most emblematic flavor of Italy!

Herbes de Provence: Great classic of the Provencal cuisine, the herbes de Provence are essential in the dishes of the south of France. This mixture gives a Mediterranean flavor to many dishes: grilled meats, brochettes, baked fish, vegetable pies, ratatouille, fresh cheeses, marinades

Oregano: Oregano is to the South of Italy what basil is to the North. Its taste is very similar to that of marjoram, which grows in France, but slightly more intense. Oregano is mainly used at the end of cooking to keep its flavors intact, as well as raw in salads, vinaigrettes or sprinkled on meat. Oregano can be used in pizzas, pastas, with tomatoes and sauces, grilled meats and pan-fried vegetables.

Sage: Sage is an extremely aromatic, powerful and camphorated plant used in Italian cuisine. It goes perfectly with pork, poultry or duck. It is used to prepare dishes such as saltimbocca alla romana, piccata or osso-buco. Infused in butter and heated in a pan, it is a perfect sauce to top homemade ravioli or gnocchi. It is also an ideal aromatic herb to flavour a meat stuffing.