This is a straightforward, well-balanced blend of the herbs and spices that work hardest with meat. Coriander and black pepper form the aromatic backbone, while rosemary, thyme, oregano, basil, and marjoram provide the Mediterranean herb character that flatters beef, lamb, pork, and poultry equally. Garlic rounds everything out. There is nothing exotic or complicated about it — that is the point. It is the kind of seasoning a good butcher would reach for instinctively, and it does the job with quiet authority.

The blend works at every stage of cooking. Rub it directly onto steaks, chops, or joints before grilling or roasting. Stir it into breadcrumbs for a herbed crust on a rack of lamb or stuffed chicken breast. Mix it into sausage meat, meatballs, or burger mince. Add it to pan sauces and gravies for depth. It is also excellent scattered into stuffing or worked into a compound butter for finishing grilled meat. The herbs and spices are well dried and finely balanced, so the flavour integrates quickly without needing long cooking times.

Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.

Ingredients: Coriander, black pepper, rosemary, thyme, basil, oregano, marjoram, garlic.

Storage: Ambient. Store in a dry place.

Net: 30g

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