Wild or cultivated, dried herbs and aromatic leaves have always perfumed many dishes of French cuisine, especially in the South of France. They are also used in India, the Maghreb, the american continent... Incorporated crushed or infused whole in dishes in sauce, these herbs gently but surely permeate the ingredients of a recipe with their aromatic flavor.
Dried vegetables and mushrooms are very practical and help prepare soup, cake or pie even when the fridge is empty. Designed for the cooking of students, hikers or people in a hurry, vegetable mixes allow you to eat healthy without taking out a knife or going to the market !
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