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
- Spice Rubbed Ribs with Chipotle-Honey Glaze
- Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy
- Spice Rub
- Spice Rubbed Lamb Chops with Green Beans
- Spice Rubbed Bahamian Lobster Tail with Red Chile-Coconut Sauce