Popular Uses for Herbes de Provence 10 Spice (Dried Blend)
Meats & Poultry
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Roast Chicken: Herbes de Provence 10 Spice is a classic seasoning for roast chicken with olive oil and lemon.
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Grilled Lamb: A traditional pairing with lamb chops, kebabs, or roasts.
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Pork Tenderloin: Adds aromatic, herbaceous depth to pork tenderloin or roasts.
Seafood
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Grilled Fish: Perfect for cod, halibut, or trout with olive oil and herbs.
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Shrimp Skewers: Toss shrimp with olive oil and Herbes de Provence before grilling.
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Seafood Stews: A staple in bouillabaisse and other French seafood stews.
Vegetables & Plant-Based
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Roasted Vegetables: Sprinkle over zucchini, eggplant, or carrots with olive oil.
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Tomato Dishes: Enhances tomato gratins, sauces, or stuffed tomatoes.
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Plant-Based Proteins: Works beautifully with tofu, tempeh, or chickpeas.
Rice & Grains
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Rice Pilafs: Adds French countryside flavor to rice pilafs with vegetables.
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Quinoa Bowls: A natural fit for quinoa with roasted Mediterranean vegetables.
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Couscous: Complements couscous salads with lemon and olives.
Soups & Stews
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Vegetable Soups: Brings depth to tomato, bean, or lentil soups.
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Chicken Stews: Infuses slow-cooked chicken with herbaceous character.
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Bean Stews: A savory seasoning for white bean and vegetable stews.
Sauces & Condiments
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Tomato Sauces: A natural addition to pasta and pizza sauces.
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Vinaigrettes: Blend into vinaigrettes with olive oil, mustard, and lemon juice.
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Compound Butters: Mix into butter for finishing meats, seafood, or vegetables.
Specialty Uses
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Flatbreads: Sprinkle over focaccia, naan, or pita brushed with olive oil.
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Cheese Boards: Pair with goat cheese, brie, or rustic breads.
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Pizza & Savory Pies: A flavorful topping for French-style tarts or pizzas.
Herbes de Provence Vinaigrette recipe, The Spruce Eats
Ingredients: Rosemary, thyme, fennel, savory, basil, marjoram, lavender buds, mint, parsley, tarragon.
Larger quantities available. Please Contact us for pricing.
