herbs of Provence

spice mixture without added glutamate

For salads, vegetables and stews with that special flair.

Jasmini tip: meat and vegetable stew with Burgundy

Ingredients: 700 lean pork, 4 large onions, 0.5 l water, 150ml Burgundy, 2 tbsp vegetable stock, 1 tbsp herbs of Provence, 1 tsp black pepper, 3 carrots, 1 each red, yellow and green pepper, 1 tbsp sweet paprika

Preparation: Dice the onions and brown them, cut the meat and vegetables into strips, add them and fry everything well. Add the spices and pour in the water and Burgundy wine and let it cook. Finally, add the sweet pepper.

Ingredients: oregano, basil, thyme, savory, marjoram, rosemary, anise, coriander, fennel, nana mint, lavender.