The market name for a complex spice and herb blend, also called epices fines. French cooks usually make their own blends, which can vary greatly depending on the individual. In general, Spice Parisienne includes white pepper, allspice, mace, nutmeg, cloves, cinnamon, bay leaves, sage, marjoram and rosemary. As with all spices, this blend should be stored in a cool, dark place for no more than six months.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Spiced and Honey Glazed Ham with Savory Bread Pudding
- Spiced Rubbed Leg of Lamb with Apricot Chutney and Chickpea, Tomato, Spinach Salad
- Spiced Candied Walnuts
- Spiced Bread Pudding
- Spiced Popcorn
Related Content From Cooking Channel
- Screaming Spice Cookies
- Eight-Spice Squash and Chicken Thighs Stew with Lentil Rice
- Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce
- Maple Spice Ice Cream
- Sugar and Spice Acorn Squash