Spices, seasoning, herbs, sauces

Because thousand of natural flavours come from the Mediterranean and because of its history, spices, herbs and seasonings are widely used in the Provencal cuisine. Anise, basil, cumin, pepper, cardamom, celery, cinnamon, coriander, curry, fennel, garlic, Provencal herbs, ginger, marjoram, mustard seed, oliver, oregano, paprika, parsley, ras el hanout, rosemary, saffron, sage, salt, savory, star anise, tarragon, thyme, and many more, all together more than 150 spices, seasonings, herbs. Everything you need to get along with any dish, fish or meat.

Sauces are also very important and are very typical from Provence : the most well known are : flavoured mayonnaises, dill sauce, aïoli, anchoïade (anchovy sauce), Rouille (garlic / saffron spicy mayonnaise), pasta sauces (pesto, olive...), Cod brandade....

There is no Provencal cooking without herbs and seasonings. Dried vegetables, mushrooms... could also be of some help. There are also the medicinal herbs, all together more than 75 varieties grow in the Mediterranean area.

At least, sauces carrying the Mediterranean aromas to get along with fish, meat, pastas and rice or simply as spreads or dips.