Spice

Herbes de Provence

Herbes de Provence is a dried French herb blend of thyme, savory, rosemary, oregano, and often lavender for export markets. Used on grilled meats, vegetables, and stews for southern French aroma. Classic local mixes may omit lavender; supermarket jars often include it.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Style

Characteristics

Preparations

Freshly GroundPowderToastedWhole Mix

Traits

AromaticBlendedFloralHerbalMediterraneanSavoryWoody

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 320

Amount per 100 g

Total Fat 7.81 g
Saturated Fat 2.38 g
Trans Fat 0 g
Monounsaturated Fat 2.1 g
Polyunsaturated Fat 3.33 g
Cholesterol 0 mg
Sodium 40 mg
Salt 0.1 g
Total Carbohydrate 52.4 g
Dietary Fibre 26.3 g
Total Sugars 4.8 g
Complex / starch 15.4 g
Protein 9.91 g
Water 24.9 g

Detailed nutrients

Energy 320 kcal
Water 24.9 g
Carbohydrates 52.4 g
- Sugars 4.8 g
  - Monosaccharides 3.36 g
  - Disaccharides 1.44 g
- Starch 15.4 g
  - Amylose 3.86 g
  - Amylopectin 11.6 g
  - Digestible Starch 13.1 g
  - Resistant Starch 1.54 g
- Fibre 26.3 g
  - Soluble Fibre 9.19 g
  - Insoluble Fibre 17.1 g
Protein 9.91 g
- Plant Protein 9.41 g
Fat 7.81 g
- Saturated Fat 2.38 g
- Monounsaturated Fat 2.1 g
- Polyunsaturated Fat 3.33 g
  - Omega-3 0.5 g
  - Omega-6 1.47 g
Vitamins 89.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.83 mg
- Vitamin B5 — Pantothenic Acid 0.45 mg
- Vitamin B6 0.27 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 35.1 µg
- Vitamin C 2 mg
- Vitamin E 1.72 mg
- Vitamin K 25.5 µg
Minerals 230 mg
- Major Minerals 224 mg
  - Calcium 32 mg
  - Sodium 40 mg
  - Potassium 152 mg
- Trace Minerals 6.1 mg
  - Iron 0.7 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.1 g
- Sodium Chloride 0.1 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.83 · vitamin-b5-pantothenic-acid: 0.45 · vitamin-b6: 0.27 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 35.1 · vitamin-e: 1.72 · vitamin-k: 25.5 ·

Minerals

Sodium: 39.98 · Potassium: 152 · Calcium: 32 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·

Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.

In the kitchen

Culinary partners and combinations that usually underperform with Herbes de Provence.

Pairs well with

Classic and complementary matches

ChickenRoasts
Garlic
LambGrills
Olive
Potato
TomatoProvençal

Usually avoid with

Often clash in flavour or tradition

History

1700FR

Provençal cooks combined local dried herbs for everyday seasoning.

1970FR

Commercial herbes de Provence blends were branded for national and export sales.

1980

Lavender-inclusive export blends shaped global expectations of the mix.

2000

IGP and quality herb farms promoted authentic Provençal dried herb mixtures.