Herbes de Provence is a spicy mixture of dried herbs with a rich, complex aroma and taste, which entered world cuisine from French cuisine. The name of the mixture is borrowed from the name of the region in France famous for its herbs – Provence, known for its abundance of aromatic plants.

Herbs of French Cuisine is a common southern French dried herb mixture used in cooking.

Greek herbs are suitable for Mediterranean dishes, vegetable dishes, poultry, and meat. They will also reveal the taste of "closed pies" and other pastries. Carefully selected raw materials guarantee the quality of the product. The composition contains lavender - a royal plant, it is its delicate smell that resembles Greek cuisine.

The seasoning is ideal for dishes of meat, poultry, fish, vegetables and mushrooms, broths and soups, stews, roasts, all kinds of side dishes, casseroles, salads, sauces and gravies.

The seasoning is ideal for dishes from meat, poultry, fish, vegetables. It is added to soups and broths, stuffed peppers, cabbage rolls, dolma, vegetable salads, potatoes, pilaf, spaghetti, mushrooms, unsweetened pie fillings, various sauces and gravies.

Seasoning is ideal for dishes of meat, poultry, fish, vegetables, mushrooms. It will enrich the taste and decorate minced meats, sauces and gravies, salad dressings with a wonderful aroma.

Coriander is a green coriander, an annual herbaceous plant of the Umbelliferae family. It is also called Chinese parsley, kolandra, kinzi. This plant is one of the few that combines spice (leaves) and spices (seeds). Coriander was known to people as early as 5000 BC.