Don't hesitate any longer and give your dishes a touch of character with Rabelais Spices!
Born in Marseille in 1880, this blend of spices and herbs has been adopted by amateur and professional cooks for 120 years.
Sold in its bag with colorful and vintage prints created exclusively for the Maison Empereur.
Rabelais spices are appreciated in the manufacture of cured meats and sausages, but can also be used in many dishes such as tagines, meat, fish, shellfish and crustaceans. These spices will bring a touch of originality to your culinary preparations.
Composition of Rabelais spices
Rabelais spices combine spices from Africa, Asia and herbs from Provence, for a unique and rich taste. Their exact composition, their dosage and the method of grinding the mixture are kept secret by the Rabelais factory.
However, here is what we have discovered about the composition of Rabelais spices:
- Aromats 68% including rosemary, coriander, laurel.
- Spices 32% including cloves, cinnamon, nutmeg.
- 50 Grs