Herbs & Spices

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Melle's Best Spaetzle with Herbs is a delicious Kräuterspätzle that uses Chives, Parsley, and Chervil to elevate any meal.

Spätzle pairs well with roasted game or fowl, Cornish hen and roasted chicken. Alternatively, toss prepared spätzle with seasonal vegetables, asparagus, heirloom tomatoes, squash or broccoli.

The most popular version of Spätzle are Käsespätzle, or “Spätzle with Cheese”. Sauté onions and remove from pan. Add Spätzle into pan with a touch of butter to taste; sauté Spätzle. Blend in cheese according to your palette: Emmentaler is the European favorite; cheddar makes it a more American dish. Plate and serve topped with onions.

Cooking instructions: A) Place the defrosted spätzle in boiling water for around one minute until they appear on the surface or B) Place butter or oil in a hot pan and then add the spätzle with 4-5 tablespoons of water. Turn the spätzle while sautéing until they turn golden.

Ingredients: Wheat, Flour, Water, Eggs, Herbs (Chives, Parsley, Chervil), Salt, Starch, Spices, Spice Extracts, Citric Acid.

This item is frozen.

Net Weight: 300 g. / 10.58 oz.
Country of Origin: Germany

Spirit vinegar with a balanced composition of 13 different fine garden herbs. Well suited for all green salads as well as cucumber and bean salad. 

Anysetiers du Roy Herbes de Provence is a special blends of aromatic herbs, including lavender flowers, which is packaged in a little stoneware pot.

Aux Anysetiers du Roy was first a restaurant located on Paris' Ile Saint-Louis, near Notre-Dame, popular in the 1960s. The restaurant specialized in Provençal cooking, using olive oil, aromatic herbs, and garlic. At the end of dinner, each customer received, as a gift, a pot of the special herbes de Provence blend prepared by Louis Lombard, who was the first to include lavender flowers in the aromatic herbs. The success of the little crock gave his sons the idea to produce a line of items packed in clay and stoneware pots. They are made in a small village in the Drôme, near Valence. The Lombards create their own recipes: special blends of aromatic herbs and spices, and a variety of chocolate fondues.

Net Weight: 28 g. / 1 oz.
Country of Origin: France

Anysetiers du Roy Herbes & Spices for Steak Au Poivre in Pot consists of crushed peppercorn, mustard seeds and savory powder, perfect for making Steak Au Poivre (French Peppercorn Steak). Add a few pinches in the leftover pan juices, add sour cream and stir well with a wooden spatula to make the steak sauce.

Aux Anysetiers du Roy was originally a restaurant located on Paris’ Ile Saint-Louis, near Notre-Dame, and popular in the 1960s. The restaurant specialized in Provençal cooking, using olive oil, aromatic herbs, and garlic. At the end of dinner, each customer received as a gift a pot of the special herbes de Provence blend prepared by Louis Lombard, who was the first to include lavender flowers in the aromatic herbs. The success of the little crock gave his sons the idea to produce their own special line of aromatic herbs and spices packed in clay and stoneware pots. The pots are made in a small village in the Drôme, near Valence. The Lombards create their own recipes: special blends of aromatic herbs and spices, and a variety of chocolate fondues.

Net Weight: 130 g. / 4.6 oz.
Country of Origin: France

Anysetiers du Roy Herbs Special Fish in Pot is a mix of fennel, marjoram, savory, thyme and sage herbs which add rich, complex flavors to your fish or poultry dishes.

Aux Anysetiers du Roy was originally a restaurant located on Paris' Ile Saint-Louis, near Notre-Dame, and popular in the 1960s. The restaurant specialized in Provençal cooking, using olive oil, aromatic herbs, and garlic. At the end of dinner, each customer received as a gift a pot of the special herbs de Provence blend prepared by Louis Lombard, who was the first to include lavender flowers in the aromatic herbs. The success of the little crock gave his sons the idea to produce their own special line of aromatic herbs and spices packed in clay and stoneware pots. The pots are made in a small village in the Drôme, near Valence. The Lombards create their own recipes: special blends of aromatic herbs and spices, and a variety of chocolate fondues.

Net Weight: 23 g. / .8 oz.
Country of Origin: France

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Finely coordinated herbs give the cheese a particularly aromatic taste. The tangy cheese is also perfect for warm meals - to refine sauces or to prepare delicious soups.

Net Weight: 100 g. / 3.5 oz.
Country of Origin: Germany

Ingredients : rehydrated skimmed milk ( skimmed milk powder , drinking water) cheese (24%), butter , melting salt: E452, milk protein, table salt, whey concentrate, herbs (0.3%), vitamin D.

Imported from Hungary where it's a culinary staple, this authentic sweet paprika has an exquisite flavor. This premium spice is a delicious addition to rubs and marinades, potatoes, classic chicken paprika, traditional goulash and much more.

Net Weight: 113 g. / 4 oz.
Country of Origin: Hungary

Herbs and Spices in Crocks Aux Anysetiers du Roy was first a restaurant located on Paris’s Ile Saint-Louis, near Notre-Dame, popular in the 1960s.

The restaurant specialized in Provencal cooking, using olive oil, aromatic herbs, and garlic. At the end of dinner, each customer received as a gift a pot of the special herbs. Prepared by Louis Lombard, who was the first to include lavender flowers in the aromatic herbs.

The success of the little crock gave his sons the idea to produce their own special line of aromatic herbs and spices packed in clay and stoneware pots. The pots are made in a small village in the Drôme, near Valence.

Net Weight: 40 g. / 1.4 oz.
Country of Origin: France

Imported from Hungary where it's a culinary staple, this authentic hot paprika has an exquisite flavor. This premium spice is a delicious addition to rubs and marinades, potatoes, classic chicken paprika, traditional goulash and much more.

Net Weight: 113 g. / 4 oz.
Country of Origin: Hungary

The La Mancha region of Spain is famous for its high quality saffron that is used to give flavor, aroma and color to many wonderful traditional dishes, including the increasingly popular paella! The important factor in determining quality is a saffron’s power of coloration. According to the iso norms, grade 1 saffron has a power of coloration above 190 upc (units of power of coloration). Matiz azafrán, used by the world renowned chef ferran adria, regularly tests at over 240 upc. This pure Spanish saffron is packaged in beautiful recycled glass jars and hand-sealed with wax.

For 350 years the family behind R.A. Gourmet has cultivated and produced Azafrán-Oro saffron. Today it is still 100% family owned and managed.

**This product has been produced free of soy, gluten, nuts, dairy, and genetically engineered ingredients.