Extra fine Rabelais spices 1kg lhg

Épices Rabelais extra-fine spice blend, 1 kg. A reference that has been on our shelves for many years: G. Detou has been open since 1951, and some of our products have been part of the house from the very beginning. Whether you're a professional or a passionate home cook who goes through spices quickly, the Épices Rabelais in its large 1 kg format lets you measure to the gram for homemade charcuterie, terrines, and marinades.

Ingredients: 32% spices (cloves, cinnamon, nutmeg, spice blend) and 68% aromatic herbs (rosemary, coriander, bay leaf, savory, fennel, anise, herb blend). 1 kg format, €26.50.

Why we carry this at G. Detou

Épices Rabelais is a Marseille blend born in 1880 under the house of Reynaud De Mazan: the original recipe combines spices and aromatic herbs. The formula balances 32% warm spices (cloves, cinnamon, nutmeg) with 68% aromatic herbs (rosemary, coriander, bay leaf, savory, fennel, anise) — a ratio that makes it universally versatile without overpowering the other ingredients.

The Rabelais blend is one of the rare mixtures that contains more herbs than spices: the rosemary-fennel-bay leaf backbone is reminiscent of Provençal cooking, while the clove-cinnamon-nutmeg base evokes the charcuterie traditions of northern Europe. This dual identity explains its enduring success in both France and Belgium.

Current producer LHG (Les Huileries du Grand Sud) maintains the original recipe in Aubagne. The spices and herbs are sourced from the Mediterranean region for the rosemary, fennel, and anise, and from Asia for the warm spices (cloves, cinnamon, nutmeg).

We selected Rabelais for G. Detou because of its historic recipe and remarkable versatility: it is a truly unique blend in France, with no real industrial equivalent. The 1 kg format is aimed at charcutiers, caterers, and dedicated home-curing enthusiasts. At this volume, you have enough to season several dozen kilos of terrine.

How to use it

For a country-style terrine, use 12 to 15 g of Épices Rabelais per kilo of ground meat — the classic ratio in French charcuterie.

For a pâté en croûte, incorporate the Épices Rabelais into the forcemeat on the morning of assembly, and allow it to rest for one hour before baking in puff pastry.

For homemade sausages, use 12 g per kilo alongside salt, pepper, and a touch of sugar — a traditional French curing recipe.

For a game marinade, combine Épices Rabelais with red wine, juniper berries, garlic, and thyme — marinate for 24 hours before roasting.

One simple rule to keep in mind: do not combine Rabelais with other heavy spice blends (curry, garam masala) — it is best allowed to shine on its own, or paired with simple, straightforward seasonings like salt, pepper, and garlic.

A note on history and culture: for over a century, the Rabelais blend was the standard spice mix for French charcutiers, before being gradually replaced in industrial production by "pâté spice" formulations that were more cost-effective but far less distinctive. Its survival on the market today owes a great deal to artisan charcutiers who have remained faithful to the original 1880 recipe.

In G. Detou's spice and herb section, you'll also find French quatre épices, a pain d'épices blend, a colombo spice mix, and a Moroccan ras-el-hanout. Each blend has its own culinary purpose, and Rabelais remains in a class of its own thanks to its unusual formulation — herbs dominant over spices.

A word on measuring: always weigh this blend (by the gram or with a measuring spoon) rather than eyeballing it. A difference of 5 to 10 grams per kilo of forcemeat will dramatically shift the aromatic profile on the palate — the impact is very noticeable, and once the terrine is cooked, there's no correcting the balance.

On pricing: the 1 kg format at €26.50 works out to approximately €26.50/kg. This is a niche specialty blend, and its price is in line with artisan fine-grocery spice mixes rather than standard industrial spices. For regular use in charcuterie, the 1 kg format is significantly more economical per kilo than the 50 g introductory size.

Delivery and in-store

Available for in-store pickup at our Paris location (58 rue Tiquetonne, Paris 2nd arrondissement) or for delivery anywhere in metropolitan France. Store in a cool, dry, airtight cupboard.

In the shop, our team can advise on uses, help you compare brands and formats, and guide you based on your needs. This is the role of the traditional neighborhood epicerie — one that G. Detou has embraced since 1951 at the heart of the 2nd arrondissement: proximity, expertise, and rigorous selection. Our staff knows the products and the producers inside and out.

Declared allergens on the label: contains sesame and sulfites.

Frequently asked questions

Who is the 1 kg format for?

Artisan charcutiers, caterers, and traditional restaurants. For home use, the 50 g format is more than enough for several years of cooking.

Storage?

Two years in the original sealed bag, away from light and moisture. Ground spices gradually lose their intensity — the aroma is at its best during the first year.

How much to use in charcuterie?

The classic ratio is 12 to 15 g per kilo of forcemeat for terrines and sausages. Adjust to taste: some traditional recipes call for up to 18 g/kg.

The original 1880 recipe?

The Marseille house of Reynaud De Mazan registered the formula in 1880; the current producer LHG (Aubagne) maintains that their recipe remains faithful to the original.

Allergens?

Contains traces of sesame and sulfites — be sure to disclose this in a food-service setting.