Spices in French cooking
Restrained and herb-led: herbes de Provence, bay, thyme, quatre epices, and tarragon.
Bay leaf
Herbal, piney, faintly tea-like, subtle
Celery seed
Savory, grassy, bitter, concentrated celery
Chervil
Delicate, sweet, faintly anise, fresh
Chives
Mild, fresh, oniony, grassy
Dill
Fresh, grassy, citrusy, faintly anise
Green peppercorn
Fresh, bright, mild, herbaceous pepper
Herbes de Provence
Herbal, savory, floral, sun-dried
Horseradish
Sharp, hot, nasal, pungent
Juniper
Piney, resinous, citrusy, bittersweet
Lavender
Floral, perfumed, sweet, faintly piney
Mace
Warm, sweet, delicate, faintly floral
Marjoram
Sweet, mild, floral, gently warm
Mustard seed
Pungent, sharp, nose-clearing heat
Nutmeg
Warm, sweet, nutty, woody
Parsley
Fresh, grassy, clean, lightly peppery
Pink peppercorn
Sweet, fruity, mild, faintly peppery
Poppy seed
Nutty, mild, crunchy, faintly sweet
Quatre epices
Peppery, warm, sweet, aromatic
Rosemary
Piney, resinous, warm, lemony
Sage
Savory, earthy, piney, slightly musty
Savory
Peppery, savory, thyme-like, herbal
Tarragon
Sweet, anise, grassy, delicate
Thyme
Herbal, savory, minty, peppery
Vanilla
Sweet, creamy, floral, warm
White pepper
Earthy, sharp, fermented, less aromatic