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Épices Rabelais

spices for charcuterie

epices rabelais

First sold in Marseille in 1880 and named after the medieval humourist and bon vivant, Épices Rabelais is designed to season terrines, pâtés etc. It combines rosemary, bay, coriander, cloves, cinnamon and nutmeg, although the exact quantities are all top secret!

Herbs and spices

Text © Dana Facaros

Image by Open Food Facts