Ingredients: 32% spices including clove, cinnamon, nutmeg, 68% herbs including laurel, rosemary, coriander
Composed of aromatic vegetable substances of "exotic and indigenous" origin, Rabelais spices are ideally suited to roast, pot-au-feu, court-bouillon, terrines, confits, stuffing, rabbits ...
Created in Marseille in 1880, Reynaud de Mazan combines in a mixture spices brought from Africa and Asia, as well as Mediterranean spices.
The Rabelais Spices are quickly adopted in the kitchen by the housewife and the pork butcher.
From 1898 to 1915, several diplomas and medals recognized the quality of Rabelais spices and it was in 1987 that the General Herbalism Laboratory resumed the production of this spice blend in strict compliance with the formula that was transmitted to it and which has not changed since 1880.