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FRENCH FOUR SPICES BULKYou know me as the four spices (6 in my innovative version). I am the famous and typical blend of classic French cuisine, used in the composition of cold cuts: pt, terrine, foie gras, etc. I am also chosen for meat stews, broths and wine sauces. Furthermore, I am said to have a rich, peppery aroma reminiscent of the spices traditionally used in holiday feasts, especially in desserts and most typically in gingerbread. A small pinch of me can be added

Turkish Pide

marinate 3+ hours

You can also hydrate me using olive oil and then mix me with cream cheese for an out-of-this-world experience

use me in marinades

and honey to create a fresh flavourful dressing

veggies & everything in between

but I'm somewhat stronger

Dare to rub

peppery aroma reminiscent of the spices traditionally used in holiday feasts

Roasted Cauliflower & Tahini Sauce

earthy notes will add flavour to all your dishes: vegetables

I'm that delicious