Herb and spice blends

Herb and spice blends form the flavour base of many classic cuisines. From French fines herbes and Herbes de Provence to ras el hanout, garam masala and Chinese five-spice powder: each blend has its own origin, character and use in the kitchen.

On this page you will find well-known and traditional blends from different cuisines, with a short explanation of their flavour, composition and use. Useful as inspiration when cooking, but also to better understand why certain herbs and spices work so well together.

  • Herbes de Provence

    Herbes de Provence

    A classic herb blend with a sunny, herbal flavour, often used with grilled vegetables, meat, fish and Mediterranean dishes.

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  • Fines herbes

    Fines herbes

    A refined herb blend with a fresh, delicate flavour that works well in egg dishes, light sauces, fish and classic French preparations.

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  • Quatre epices

    Quatre épices

    A classic spice blend with a warm, spiced flavour, often used in stews, terrines, charcuterie and other French preparations.

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  • Ras el hanout

    Ras el hanout

    A rich spice blend with a warm, deep flavour, widely used in tagines, couscous and other North African dishes.

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  • Baharat

    Baharat

    An aromatic spice blend with a warm, spiced flavour, often used in meat dishes, stews, rice and Middle Eastern cooking.

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  • Za’atar

    Za’atar

    A classic herb and spice blend with a savoury, nutty flavour, widely used with bread, salads, vegetables and Middle Eastern dishes.

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  • Garam masala

    Garam masala

    A warm spice blend with a full, aromatic flavour, often used in curries, stews and other classic Indian preparations.

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  • Chinees vijfkruidenpoeder

    Chinese five-spice powder

    A distinctive spice blend with a warm, sweetly spiced flavour, often used in meat dishes, marinades and classic Chinese preparations.

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