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France

France
What can we tell you about French cuisine that Julia Child hasn't already covered? From Escoffier to modern day, French cuisine reigns supreme in high-caliber restaurants worldwide. French cooks are masters at infusing foods with rich flavors. Among their secrets is the effective use of spices and herbs to bring out the subtleties of these flavors. French haute cuisine ranges from simple and elegant to complex and refined, but good seasonings are crucial.

Anise Seeds

Gathered at their peak under the Andalusian sun, our Anise Seeds lend a fleeting and floral scent reminiscent of licorice....

Ground Anise Seeds

Gathered at their peak under the Andalusian sun, our anise seeds lend a fleeting and floral scent reminiscent of licorice....

Sweet Basil

Chefs and mixologists slap their basil to release its sweet freshness. It pairs perfectly with tomato and garlic but also...

Egyptian Basil

Basil and basilisk share etymology and a story: basileus in ancient Greek means king. Romans believed the king of herbs...

Egyptian Basil, Organically Sourced

Basil and basilisk share etymology and a story: basileus in ancient Greek means king. Romans believed the king of herbs...

Turkish Bay Leaves, Organically Sourced

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Turkish Bay Leaves, Powdered

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Turkish Bay Leaves

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Berbere

Amharic for pepper, berbere forms the flavor base of classic Ethiopian dishes such as doro wot and misir wot. Like...

Roasted Cocoa Nibs

These fermented, roasted cacao nibs taste of unsweetened dark chocolate. The nibs are rich, slightly bitter, and delicious. Sprinkle them...

Ground Celery Seeds

Celery grew wild in Sicily, was carried north as a medicinal plant, and, by the 17th century, was eaten in...

Celery Seeds

Celery grew wild in Sicily, was carried north as a medicinal plant, and, by the 17th century, was eaten in...

Chervil

If parsley and anise had a child, it would be Chervil. An ingredient in traditional French fines herbes mixes, chervil...

Freeze Dried Chives

A cousin of the scallion, chives have a delicate onion flavor. Freeze-drying preserves their color, scent, and texture. These Freeze...

Ceylon Cinnamon Quills

These tight, smooth, expertly rolled quills of Ceylon cinnamon feel like delicate parchment. You can break this Cylon cinnamon sticks...

Ceylon Ground Cinnamon

Quite distinct from cassia varietals, cinammon from Ceylon (aka Sri Lanka) is the preferred kind in Europe and Mexico. With...

Ground Cloves

Clove buds turn pink just before they flower, when they are ready to harvest. Short of picking them yourself, these...

Cloves, Hand-Selected

Discovered in Indonesia’s Spice Islands, cloves have long flavored the recipes of Asia, Africa, and the Middle East, as well...

Garam Masala

Garam Masala, which means "warming spices," comes from northern India. Instead of turmeric, this blend includes rarer spices: cinnamon, cloves,...

Dill Weed

Dill weed is a culinary map of Europe: its fresh, intensely bright zing is found in Swedish gravlax, Finnish dill...

Anise Extract

On the back porch or in a café, it is easy to let the conversation ramble over sambuca and a...

Bergamot Extract

The bartender pointed to the bergamot trees in the hotel courtyard when we asked about the secret ingredient in his...

Chocolate Extract

Chocolate originated 4,000 years ago in what is now Mexico. This rich Chocolate Extract is delicious when added to hot...

Fines Herbes

Across the south of France, cooks pick herbs from their gardens to make this classic mix. No matter its exact...

Herbes de Provence

The scent of Provence in a bottle, these classic Mediterranean herbs, dried at their peak, add summery redolence to rabbit,...

Homestyle Herbs Soup Blend

On a chilly day, there is nothing more comforting than having a giant pot of soup simmering on the stove....

Lavender Flower Buds

Lavender is a cousin of rosemary. Herbal, piney, and floral, it is the truest scent of high August. Sprinkle lavendar...

Ultra-Blue Premium Lavender Flower Buds

We source Ultra-Blue Lavender Buds from a small farm in Oregon, and they're only obtainable once a year. Exceptionally bright...

Blade Mace

Mace, the crimson-colored seed covering of a nutmeg, is a classic northern European seasoning. It has a lighter flavor than...

Ground Mace

Mace is classic in northern European dishes like potted shrimp and Swedish meatballs. It is the bright red webbing (or...

Marjoram

Delicate and piney, marjoram stars in Hungarian stews and is an essential component of herbes de Provence. Long before rose...

Porcini Mushrooms Extra AA

The real power of these high-grade dried porcini mushrooms lies in the liquid in which they reconstitute. Dark, woody, and...

Porcini Mushroom Powder

Since the time of Pliny the Elder, the porcino has been hailed by European chefs as the mushroom par excellence....

Brown Mustard Seed

One can hear the pop of mustard seeds in homes and restaurants across South Asia. When warmed, these small Brown...

Mustard Powder, Medium Heat

Often overshadowed by ketchup in American cuisine, mustard has more history and a greater range of flavor. Its heat level...

Mustard Powder, Mild

Often overshadowed by ketchup in American cuisine, mustard has more history and a greater range of flavor. Its heat level...

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