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The Provence market, delivered to your door
World spices, fragrant herbs and rare peppers, carefully selected from our stalls.
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Every aisle of the stall
Whole or ground world spices, blends and currys, aromatic herbs, rare peppers, chillies, salts, saffron, vanilla: browse the shop aisle by aisle.
See the whole shopPure ground spices
Turmeric, cumin, ginger, nutmeg, sumac, sweet, hot or smoked paprika… Pure ground spices from around the world, ready to measure out in the kitchen.
Whole spices & seeds
Green cardamom, star anise, tonka beans, cloves, juniper berries, nigella, cinnamon sticks. Whole spices keep their aromas far longer.
Spice blends & currys
Ras el hanout, colombo, garam masala, za'atar, chilli, cajun, mild to hot currys… Balanced blends for couscous, tagine, paella and world cooking.
Aromatic herbs & herbes de Provence
Herbes de Provence, thyme, rosemary, oregano, basil, tarragon, chives, wild garlic… The dried herbs that flavour southern French cooking.
Rare peppers of the world
Kampot pepper, Penja PGI, Timut, Sichuan, wild Madagascar pepper, pink peppercorns… Whole or ground, exceptional peppers.
Chillies
Espelette PDO chilli, bird's eye chillies, mild or hot ground chilli. Controlled heat, from fruity sweetness to serious fire.
Salts
Pink Himalayan salt, “sel fou”, salt with herbes de Provence, spiced salt. Salts with character for the table and for cooking.
Peugeot mills
Peugeot pepper, salt and nutmeg mills, made in France. Adjustable grind, from the 10 cm Bistro to the 18 cm Paris.
Organic saffron
Organic saffron threads, the most precious spice in the world. A few strands are enough to flavour paella, risotto or bouillabaisse.
Madagascar vanilla
Plump, fragrant Madagascar vanilla pods, to split and infuse in your homemade desserts, creams and pastries.
Fruit jellies
Apricot, quince, raspberry, fig, lemon, strawberry, clementine… The fruity confectionery of our stalls, for a sweet break.
Spices of the world
A rare selection, sourced from the four corners of the globe.
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Careful delivery
Fast dispatch, freshness and aromas preserved.
Why are our spices so fresh?
There’s no secret to it: large, carefully selected quantities, sachets prepared as and when needed, and stock that turns over quickly. That’s what makes all the difference on your plate.
Purchased in bulk, selected at source
We buy our spices, herbs and peppers in bulk from trusted producers and importers. Purchasing in large quantities ensures consistent batches, consistent quality and fair prices.
Repackaged in small, fresh-keeping sachets
Each spice is then repackaged by us into small sachets as and when required. The result: optimal preservation and flavours that remain intact right up to the moment you use them in your cooking.
Constantly changing stock levels
We’re at the markets in Provence every week — Garéoult (Tuesdays), Trets-en-Provence (Wednesdays), Aubagne (Saturdays) — and we’re constantly selling and restocking our goods. Our spices never sit on the shelves for long.
Market advice, even online
How much curry to use, pairing a rare variety of pepper with a dish, storing saffron: ask us your questions – we’re here to advise you, both online and at our stall.
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Leave a reviewOur summer recipes
Delicious ideas for cooking with our spices, easy to make at home.
See all recipes
"Flavours of the World" Chicken Skewers
Cooking on a griddle or barbecue is at the heart of summer meals, and this recipe showcases the ‘Mexican Cuisine’ blend in a marinade that transforms plain chicken breasts into a vibrant, wonderfully fragrant dish.
See the recipe →
"Signature" Rice Salad with Tuna and Aromatic Chunks (serves 8)
The idea here is to move away from the classic rice salad by combining perfectly cooked rice with a creamy, tangy dressing, enhanced by the ‘Cuisine Thaï’ blend and a touch of chives for freshness.
See the recipe →Endive salad with ginger
Enjoy the summer in a light and refreshing way with this salad of endives, crunchy apples and fragrant ginger.
See the recipe →
Your questions about our spices, herbs and peppers
What spices from around the world can you buy in the shop?
Over 140 products: turmeric, cumin, ginger, sumac, green cardamom, star anise, tonka beans, curries, ras el hanout, colombo, za’atar, Espelette chilli (PDO)… All the spices from our market stall, delivered anywhere in France.
Where can you buy rare peppers such as Kampot or Timut pepper?
Our pepper range features all the big names: Kampot pepper, Penja PGI pepper, Malabar pepper, Lampong pepper, Sichuan pepper, Timut pepper, wild Madagascar pepper and pink peppercorns, available whole or ground.
How are your spices packaged?
We buy them in bulk, selecting them at source, and then repackage them into small sachets as and when required. This rapid turnover ensures optimal preservation and preserves the full flavour.
What dried herbs do you stock?
Herbes de Provence, thyme, rosemary, savory, oregano, marjoram, basil, tarragon, chives, dill, wild garlic and lemon verbena: over twenty dried herbs for cooking and making infusions.
How do you use dried herbs?
It all depends on how you intend to use them. 1/ For use in cooking: Place the herbs in a small bowl and add a little lukewarm water (not boiling) – just enough to cover them. Leave to stand for 5 to 10 minutes. 2/ Directly into a hot dish: Add the herbs straight into the dish; they’ll rehydrate naturally whilst cooking for 5 to 15 minutes, whilst adding flavour to the dish. 3/ With oil, to make a marinade or dressing: Mix the herbs with olive oil, then leave to stand for 15 to 30 minutes before using. Tips: * Avoid boiling water, as this can cause some of the flavour to be lost. * The finer herbs (parsley, chives, basil) rehydrate in a few minutes, whilst the coarser herbs (rosemary, thyme, savory) take a little longer and often give better results when added directly to a dish whilst cooking.
Do you sell saffron and vanilla from Madagascar?
Yes: organic saffron stigmas and vanilla pods from Madagascar. Two precious spices from our stall, available both online and at markets across Provence.
A recipe, a question, some advice?
Just like at the market, we take the time to answer. Write to us — we love talking spices.