Herbes de Provence- 1.8 Ounce Pouch - 7 Classic, bright and bold spices blended for maximum flavor. Perfect for everyday use as well as French Specialty dishes.

Adds complex flavor. I've only tried it on scrambled eggs so far. It was wonderful. Can't wait to try it on other dishes.

This packet has TONS of flavor and an amazing smell. You can really tell it’s fresh!!!At first I was very disappointed in the small size of the packet, but the herbs pack such a punch due to their freshness I know it will take me a long time to make it through the pouch!

Not really much to say here. If you know what herbs de Provence tastes like then you know what this is, nothing much to it. A solid seasoning though.

I've always wanted to try this spice si gave it a choice.It gives good flavor.The packaging was nice. I just cut tio of one side and tap a little on food as I prepare. I will buy again

I really like how fine the mix is, so hopefully no tough pieces to stick on your teeth, better than a different brand from earlier. Just got it, so haven't cooked with it yet, but the aroma is very nice. However it is pretty expensive. Time and use will tell if we think it is worth buying more.

I chose this brand because of the 2 extra ingredients and it did not disappoint!I marinated a 3lb Tri Tip roast with EV olive oil, Worcestershire sauce, fresh ground pink Himalayan salt, 6 blend fresh ground pepper corns, grated black garlic and this wonderfully aromatic blend of Herbs de Provence. Wrapped it up in wax paper and let it sit in the fridge for 12 hours, turning it over once midway. Then I took it out and let it sit at room temp for 2 hours on one side, 2 hours on the other. Then I place it on a pre-heated 500° searing plate (Ninja oven) for approx 18 minutes on each side, checking the temp with a thermal laser temp gun to be sure the inside temp gets high enough but the roast is cooked rare/medium rare after resting.TIPS: ALWAYS rest your meat adequately before cutting. Use tongs, not a 2 prong fork. Don't puncture or cut into your meat. Always sear meat first if possible and render excess fat before searing. Tri Tip is a lean cut. Not usually necessary to render fat, because fat content is pretty low.Once I set the roast on the searing plate, I pour melted butter over it, and turn it over with tongs only once between 12-18 minutes depending on weight and thickness.BEST TRI TIP EVER!!!😁❤My husband and I LOVED this blend of Herbs de Provence!!!Use your own creativity...you won't be disappointed! It was a GREAT investment and gave a WONDERFUL flavor profile.I can't wait to try it mixed with panko bread crumbs and parmesan cheese for air fried chicken breasts!!!

Couldn’t find this in my local store. It came nice and fresh. Smells wonderful. I use this in many dishes.

I use herbs de province as my all purpose seasoning for chicken, fish, etc and noticed I always ran out quickly. The ones in the grocery store give you very little and not for the best value. I decided to purchase this and omg... the flavor and fragrance it's nothing compared to what you get at the store in those little bottles. I wont use anything else now. I bought a spice bottle and sprinkle this stuff on everything and let the magic do the rest.