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Aromatics Herbs
Fennel Pink berry Cardamom Blend - 50g
Fennel - Pink Peppercorn - Cardamom
Provence d’Antan organic spices invite you to travel without leaving the kitchen. Paprika, ginger, turmeric, peppers and chillies reveal in turn soft, warm, woody or intensely spicy notes. Sourced from organic agriculture and selected for their taste qualities, they accompany everyday recipes as well as world cuisines.
Just a few pinches are enough to bring relief to vegetables, marinades, sauces, fish or meats. Our spices are chosen with high standards and our creations are elaborated with care in France, in the generous and curious spirit of Provence d’Antan.
A spice is a botanical substance used in cooking to bring a specific flavour, colour or intensity to a preparation. Depending on the species, it may come from a seed, root, fruit, bark or another part of the plant.
An organic spice comes from a production method that meets the requirements of organic agriculture.
At Provence d’Antan, this certification alone is not enough to define a beautiful spice. We also pay attention to its terroir, taste intensity, freshness and the way it will naturally find its place in the kitchen.
Paprika brings intense colour and soft, lightly fruity notes. It easily accompanies roasted vegetables, tomato sauces, potatoes and slow-cooked dishes.
The organic paprika currently offered by Provence d’Antan is presented as sourced from organic agriculture and certified by Ecocert France.
Recognisable by its golden colour, turmeric has a deep and lightly earthy profile. It naturally finds its place in curries, sauces, vegetables, rice and pulses.
Ginger brings frank warmth and a touch of freshness. It works just as well in a marinade as in a sauce, broth or recipe inspired by Asian cuisines.
Black pepper gives structure to a preparation with clear intensity and a more woody finish. Freshly ground, it can also become a true finishing touch.
Chilli makes it possible to gradually spice up a recipe. Its dosage should be adapted to the variety used and to each person’s sensitivity.
Spices perhaps tell the story of travel and exchanges between cuisines better than any other ingredient.
Some come from far away. Others have long found their place on Mediterranean tables. All tell the story of a terroir, a climate and know-how.
At Provence d’Antan, we love making them dialogue with our Provençal world. Not to erase their origins, but to create bridges between cuisines.
A pinch of paprika on sun-filled vegetables. Ginger in a marinade. Freshly ground pepper on a tomato. Turmeric in a plant-based dish.
Contemporary herbalism is also experienced on the plate.
Soft and rounded: choose mild spices such as sweet paprika.
Warm and enveloping: turmeric brings depth and colour.
Lively and spiced: ginger gives greater relief.
Intense: peppers and chillies make it possible to work on a more pronounced finish.
Vegetables: paprika, turmeric, pepper and ginger offer many possibilities.
Meats: choose spices with enough presence to accompany grilled dishes, marinades and long cooking.
Fish: look for greater balance so as not to mask their delicacy.
Vegetarian cooking: spices make it possible to bring character to pulses, cereals, roasted vegetables, soups and sauces.
A single spice allows you to precisely control the flavour personality of a dish.
A spice blend combines several ingredients in proportions already designed to create balance.
The two are complementary: the single spice invites experimentation, while the blend offers a practical solution for quick cooking.
Mix them with a drizzle of olive oil to prepare a marinade or coat vegetables before placing them in the oven.
Add them gradually to sauces, curries, soups, slow-cooked dishes or pan-fried preparations.
Certain spices develop more of their character when lightly heated in fat at the beginning of preparation.
Peppers and certain spices can be added at the last moment in order to preserve more liveliness.
There is no universal dosage.
Start with a few pinches, taste, then adjust. A good spice should bring relief to the dish without necessarily overpowering the other ingredients.
Olive oil, paprika or turmeric and a few herbs: a very simple preparation to transform seasonal vegetables.
Combine a spice or spice blend with olive oil before leaving vegetables, fish or meat to rest in it.
A pinch of paprika or turmeric makes it easy to personalise the recipe.
Pepper, paprika or chilli can immediately bring more character to fried eggs, scrambled eggs or omelettes.
Ginger, turmeric and pepper make it possible to adapt the same recipe according to the season.
Spices are particularly interesting in marinades or as seasoning before cooking.
Spices are intimately connected to their terroirs.
Climate, altitude, soil type, maturity at harvest and drying techniques all contribute to their taste personality.
Certain spices naturally find their best growing conditions outside France. It would therefore be reductive to associate the quality of a spice with a single origin.
At Provence d’Antan, we prioritise the selection of raw materials, their quality and the know-how of the supply chains. Certain references in the range are certified organic by Ecocert France.
The origin of the spices should therefore be distinguished from their elaboration with care in France.
The main enemies of spices are light, heat and humidity.
Store them in a properly closed container, ideally in a cupboard away from cooking hobs.
Also avoid pouring directly from a jar over a steaming pan: steam can enter the container.
For whole spices such as certain peppers, grinding them at the last moment allows you to fully enjoy their taste expression.
Food spices should be used in culinary quantities as part of a varied and balanced diet.
Certain plants and spices may nevertheless require particular precautions in cases of significant consumption, pregnancy, breastfeeding or medical treatment.
Chillies should notably be adapted to each person’s sensitivity.
In case of doubt regarding regular or significant consumption of a particular spice, seek advice from a healthcare professional.
