spice parisienne

Pronunciation: [pa-ree-ZYEHN]

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.

Keep Reading

Next Up

Guide to Spice Mixtures

Just a pinch of one of these aromatic spice mixtures will add depth and complexity to your next meal.

Guide to Spices

Pump up the flavor of any meal with these spices.

Spice of Month: Peppercorns

This under appreciated spice is anything but ordinary. Grab your grinders – we’re serving up fresh facts and 10 recipes that make pepper the star.

Rethink Your Spices

Spices like cinnamon, allspice and nutmeg have been used for centuries in Mediterranean, Middle Eastern and Latin American cooking to bring out rich, meaty flavors in savory dishes.

Chefs' Picks: Pumpkin Spice

Innovative chefs around the country are elevating the status of pumpkin spice by taking it out of the paper cup and incorporating it into dishes that are far from basic.

Organizing Your Spice Cabinet

To make cooking easier, and to keep your kitchen in order, organize spices and dried herbs by cuisine, using this simple guide.

Spice of the Month: Paprika

Paprika has an amazing flavor and vibrant color – give this spice some love.

Spice Up Your Avocados

Food Network Magazine shows you how to add seasoning to your avocados for a fun snack.

Spice of the Month: Cumin

Find out what you can do with warm, toasty cumin, this month's spice of the month.

How to Use Spices

A guide to selecting, storing and using spices