Herbs de Provence – Mild-20g


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95 In stock

95 in stock

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Product Description

Herbs de Provence is a classic aromatic blend of sweet French dried herbs including lavender with other fragrant delicate herbs. There are many variations, and our blend adds lavender to give it a unique and wonderful twist. This mix of herbs is particularly used in French cuisine but also a good addition in any Mediterranean dish. It is excellent for rubbing on roasts or sprinkled on roasted vegetables.

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Flavour Notes:

A cleverly balanced blend of herbs and lavender, our Herbs de Provence blend is fragrant, woody and sweet with a hint of floral. One taste transforms you to the fields of Provence.

Culinary Notes:

This delicate blend of super-fragrant herbs and the addition of sweet lavender is a classic taste of French cuisine. Used in soups, stews, roasts, and even sweet dishes, this versatile blend adds a sweet herby aroma and flavour to so many dishes.

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative free, additive free, filler free and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.


Made from imported and local ingredientsmarjoram, thyme, tarragon, basil, rosemary, fennel, lavender, bay leaves and sage.

country of origin:


other names or spelling:

Herb de Provence, Provincial herbs, herbs of the Provence

How to use

  • Add in the middle of the cooking process to infuse the flavours but not overcook the delicate herbs
  • Use in stews, soups casseroles and sauces
  • Use to flavour gravies, fresh vegetables, roast meats, fish, olives and potatoes
  • It goes well with chicken, salads and soups
  • Use 1tbsp to 500g of protein
  • Use a small amount to add a subtle herby aroma and flavour to your custards or lemon curd for a twist on a classic
  • Sprinkle over a whole chicken before roasting for a beautiful herby crisp skin
  • Add a tsp to olive oil for a herby dressing

The Spice People FAQs

Herbs de Provence (Mild) is used to season a wide variety of dishes, including roasted meats, poultry, vegetables, soups, stews, and sauces. It adds a fragrant and savoury flavour profile to dishes reminiscent of the Provencal countryside.

Herbs de Provence (Mild) can be used as a substitute for individual herbs in certain recipes, especially those that call for a combination of Mediterranean herbs. It offers a convenient way to add multiple flavours to dishes at once.

Herbs de Provence (Mild) should be stored in an airtight container in a cool, dry place away from direct sunlight to preserve its flavour and aroma.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.


Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.