Rabelais Extra Fine Spices 50g

Épices Rabelais extra fines, 50 g. A long-standing staple at our Paris 2nd arrondissement store — we've been at 58 rue Tiquetonne since 1951. Perfect for discovering the blend or occasional use: Épices Rabelais in a 50 g jar, a historic spice and herb blend born in 1880, to be measured to the gram.

Composition: 32% spices (cloves, cinnamon, nutmeg, spice blend) and 68% herbs (rosemary, coriander, bay leaf, savory, fennel, anise, herb blend). 50 g jar, $2.90 — available for in-store pickup in Paris or shipped anywhere in France.

Why We Carry This at G. Detou

Developed in Marseille in 1880 by the Reynaud De Mazan house, the Épices Rabelais blend brings together warm spices and southern French herbs. The recipe 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 dish.

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

The current producer, LHG (Les Huileries du Grand Sud), preserves the original recipe at their facility in Aubagne. The herbs are sourced from the Mediterranean region — rosemary, fennel, and anise — while the warm spices (cloves, cinnamon, nutmeg) come from Asia.

We chose to carry Rabelais at G. Detou for its heritage recipe and unmatched versatility: it is a truly unique blend in France, with no real industrial equivalent. The 50 g jar is the household format — most home cooks go through one jar a year. The Rabelais blend works equally well in homemade charcuterie (terrines, pâtés) and everyday cooking (roasts, court-bouillon, marinades).

How to Use It

For a beef roast, rub the meat with Rabelais, salt, and oil an hour before cooking — the spice and herb crust perfumes the flesh as it roasts.

For a fish court-bouillon, add a teaspoon of Rabelais with white wine, onion, carrot, and a bouquet garni — it provides a complete aromatic base in one step.

For a homemade country-style terrine (1 kg of meat mixture), use 12 to 15 g of Rabelais along with salt and pepper — the classic recipe works to the exact gram.

For summer grilling, blend Rabelais into olive oil as a marinade — ideal for lamb chops, skewers, or poultry before they hit the barbecue.

One simple rule to keep in mind: don't combine Rabelais with other heavily loaded blends (curry, garam masala) — it's best allowed to shine on its own, or alongside simple individual seasonings like salt, pepper, and garlic.

A word on history and culture: for over a century, the Rabelais blend was the standard spice mix used by French charcutiers, before being gradually replaced in industrial production by more economical — but far less distinctive — "pâté spice" formulations. Its commercial survival today owes much to artisan charcutiers who have remained loyal to the original 1880 recipe.

In our spices and herbs section, G. Detou also carries the classic French quatre épices, a "pain d'épices" spice blend, a "colombo" curry blend, and a Moroccan ras-el-hanout. Each blend has its own culinary purpose, and Rabelais stands apart for its unusual profile — herbs in the lead, rather than spices.

A note on measuring: this blend should always be weighed (to the gram or with a measuring spoon) rather than estimated by eye. A variation of 5 to 10 grams per kilogram of charcuterie mix radically shifts the aromatic profile — it's extremely noticeable, and there's no correcting it once the terrine is cooked.

On pricing: this 50 g jar at $2.90 works out to approximately $58.00/kg. It is a niche specialty blend, priced in line with artisan fine-food seasonings rather than standard industrial spices. For regular charcuterie use, the 1 kg format is considerably more cost-effective per kilogram than this introductory 50 g size.

Delivery and In-Store Pickup

Free pickup at our Paris store, 58 rue Tiquetonne (Paris 2nd arrondissement, Étienne Marcel metro station), or shipped anywhere in metropolitan France. Simple storage: keep in a dry place, away from light.

For delivery within metropolitan France, we ship via a tracked parcel carrier. Orders placed online before 2 p.m. on weekdays typically ship the same day or the next business day. Standard delivery times are 2 to 4 business days depending on your location — slightly longer for Corsica, the French Antilles, or rural areas with limited service.

Frequently Asked Questions

Exact composition?

32% spices (cloves, cinnamon, nutmeg, spice blend) and 68% herbs (rosemary, coriander, bay leaf, savory, fennel, anise, herb blend). An unchanged ratio since the blend was first created in 1880.

Storage?

Two years in a tightly sealed jar kept away from light. Ground spices oxidize slowly — best used within twelve months of opening.

How does it differ from a simple quatre épices blend?

The French quatre épices contains pepper, cloves, nutmeg, and ginger; Rabelais adds cinnamon and, most notably, 68% herbs (rosemary, fennel, anise). More aromatic, less peppery.

Where does the name Rabelais come from?

It is a tribute to François Rabelais, the Renaissance writer and physician — the blend was created in Marseille in 1880 by the Reynaud De Mazan house, in reference to the rich and indulgent culinary spirit found throughout Rabelais's works.

Allergens?

None declared on this 50 g format, unlike the 1 kg size which lists sesame and sulfites. Check the label if in doubt.