Top 44 European Herbs and Spices

The fragrant Genovese basil is a cultivar of Ocimum basilicum (sweet basil), traditionally grown in the Ligurian provinces of Genoa, Savona and Imperia. It has an intense clove aroma and it is widely known for being an essential ingredient of the famous Pesto alla Genovese sauce. Even though it is available dried, Genovese basil is most often used fresh, added to various dishes at the last moment, in order to preserve its exceptional flavor.Expand

Azafrán de la Mancha is a saffron grown in the autonomous community of Castilla-La Mancha. It is a spice produced by drying the stigmas of the Crocus Sativus, L. plant. It has a floral and slightly bitter flavor and gives the dishes it is cooked in a bright gold yellow color. Saffron is one of the most expensive spices in the world, with the price higher than that of gold, due to the laborious process of its harvesting. To preserve its subtle flavor, saffron grown in La Mancha is never sold powdered, but exclusively in the form of whole threads. Expand

The powdered Szegedi paprika spice is made by grinding the pods of the pepper plants. Its colour is a vivid, fiery red and its aroma is strong and spicy, similar to those of baked vegetables. Once tasted, the flavour is sweet, mellow and spicy but pleasant and not too hot, due to the fact that the capsaicin amount is not above 100mg/kg. In some hotter varieties of Szegedi paprika, the capsaicin amount is higher, so the paprika is also a lot hotter in taste. It is so popular in Hungary that it even has its own museum, and is typically used as a seasoning in hearty stews, goulash or sprinkled on meat. However, it is not merely a spice for the Hungarian people - it is the very core of their cuisine, adding that tinge of red colour to almost every dish and making it just a little bit more interesting.Expand

Pimentón de la Vera is the smoked paprika that has been produced exclusively in the La Vera valley, in the province of Cáceres since the 16th century. This vibrant red spice is made by grinding dried peppers into a fragrant, spicy, smoky powder. It became popular in the 16th century when the Spanish conquistadors brought the peppers back from Mexico as a gift for the king and queen of Spain. In autumn, after harvesting, the finest peppers are hanged on strings and are left to dry. They are then smoked using oak wood for two weeks, thus intensifying both their flavor and color. There are three types of Pimentón de la Vera; dulce, agridulce and picante, or sweet, medium and hot, respectively. The sweet variety is mostly used with light meats, such as octopus, rabbit or chicken. On the other hand, the hot variety is used in heartier winter soups and stews, or in the production of chorizo sausages.Expand

This unique paprika product is made under strict quality measures by grinding the dried pods of deep, silky red pepper plants of different varieties. The peppers must be ground uniformly and the aroma is spicy and pleasant, comparable to that of roasted seeds. It has a sweet, fruity taste, and the higher the capsaicin content in the peppers, the hotter the final product will be. The ground paprika is then packed and sold, and used mainly as a spice in a variety of dishes including stews, on eggs, fish, pasta, potatoes, and in marinades for roasted meat.Expand

Khmeli suneli is a fragrant Georgian spice blend including fenugreek, coriander, peppercorns, dill, mint, marigold petals, and bay leaves. This spice blend is characterized by its combination of warm, bitter, nutty, and grassy flavors. It is traditionally used in various stews and meat dishes, but khmeli suneli also provides a depth of flavor to roasted vegetables and bean soups.Expand

Za’atar is a herb and spice blend that comes from the Levant region, especially associated with Lebanon, Syria, Jordan, and Palestine, though its use extends across much of the Middle East. It is recognized by its earthy, tangy, and slightly nutty flavor, often made with a base of dried thyme or other herbs, combined with sumac, sesame seeds, and salt. Its name in Arabic refers both to the herb thyme itself and to the mixture that has become a defining element of Levantine cooking. References to za’atar go back to ancient times, with mentions of similar herb mixtures found in texts from the Eastern Mediterranean. For centuries it has been linked not just to culinary use but also to medicinal and cultural practices, as thyme and sumac were valued for both flavor and health properties. Families often developed their own preferred balance of ingredients, leading to variations from one region to another. In village markets, it became a product sold by weight, ground fresh and mixed with sesame, sumac, or other herbs like oregano and marjoram depending on local preferences. Preparation of za’atar starts with drying the chosen herbs until they can be crumbled into a fine texture. These are then blended with ground sumac, which adds acidity and a deep reddish hue, and sesame seeds, which are usually toasted to highlight their nutty aroma. Salt is added to preserve the mixture and balance the flavors. In some cases, other spices or wild herbs are included, reflecting regional differences. Za’atar is not eaten as a dish on its own but as a seasoning, yet its importance in daily meals is substantial. It pairs particularly well with fresh bread, labneh, roasted vegetables, and grilled meats. Its flavor stands out when combined with olive oil from the same regions, emphasizing the agricultural ties between land, spice, and table.Expand

Sharena sol is the most popular Bulgarian spice mix that has been used in Bulgarian cuisine for centuries. It has a pleasant, mild, and aromatic flavor that enhances the taste of many meals. The key ingredients in sharena sol include paprika, salt, thyme, cumin, basil, dried fenugreek leaves, and summer savory. It is recommended to put sharena sol on bread, potatoes, fries, vegetables, or cheese. Interestingly, although sharena sol is translated as colorful salt, salt isn't a required ingredient and can be omitted from the spice mix.Expand

Fines herbes is a traditional blend of herbs, including parsley, chives, chervil, and tarragon. Thyme is often added to the four classic ingredients, while savory, watercress, and marjoram are sometimes also included in the mix, but not as often as thyme. This mild and subtle blend of herbs is especially well suited for poultry, salads, and egg-based dishes. What's important is that all of the herbs should be fresh and not dried for the best possible flavor.Expand

Thym de Provence is an evergreen herb with culinary, medicinal and ornamental uses. It is called Farigoule in Provence and best known as one of the basic components in a classic Bouquet garni or in a spice mixture known as Herbes de Provence. One of the most fragrant herbs one can grow, Thym de Provence has a lemony aftertaste giving freshness to various stews, marinades, sauces, soups and salads. It blends perfectly with tomatoes, either fresh or processed, fried vegetables, grilled goat cheese or roasted poultry. Thyme is also used in various desserts, fruit salads, jams, pies, muffins, sorbets etc. When used in infusion, thyme is an excellent digestif, it helps the body assimilate the high iron content of certain food and regulates circulatory problems. Together with lavender and rosemary, thyme is among the most popular aromatic plants of Provence.Expand

Épices Roellinger is a French gourmet spice house founded by chef Olivier Roellinger, closely linked to the maritime heritage of Saint-Malo and Cancale in Brittany. The brand grew out of Roellinger’s culinary work, where he began using spices as an aromatic language in 1984, inspired by the historic spice routes and the old trading culture of Saint-Malo.

Today, Épices Roellinger offers rare spices, peppers, salts, oils, vinegars, vanilla, seaweeds and original spice blends created with a distinctly French culinary sensibility. Its philosophy is based on direct sourcing from selected producers, freshness of harvest, and a strong preference for organic, sustainable, wild or agroecological ingredients.

The house is especially known for its original spice blends, designed not as generic seasonings but as precise culinary compositions connected to memories, journeys, places and dishes. Production and blending are associated with the Maison du Voyageur in Cancale, while the brand also operates boutiques in Cancale, Saint-Malo and Paris. Épices Roellinger is regarded as one of the reference names in the French gourmet spice world, valued for traceability, craftsmanship and its ability to translate the history of spices into contemporary cuisine. Expand

Pepper Field is a black pepper producer based in Prague. They specialize in high-quality black pepper products.

The company focuses on sourcing their black pepper from carefully selected regions to ensure premium quality.Expand

Rubin Paprika is a renowned producer of paprika-based seasonings based in Szeged, Hungary. Their product range includes high-quality offerings such as sweet and hot ground paprika, smoked paprika, paprika seed oil, chili flakes, and organic (BIO) paprika, available in both sweet and hot varieties.

Rubin Paprika is dedicated to preserving traditional production methods while adhering to modern quality and food safety standards. Their products are highly regarded both domestically and internationally, contributing to the global recognition of Hungarian culinary traditions. Expand

Kadode Kampot Pepper UK specializes in producing high-quality Kampot pepper. The company sources its pepper from Kampot province in Cambodia, known for its ideal growing conditions for pepper plants.

Kadode Kampot pepper is certified with Geographic Indication (GI) status, ensuring its origin and quality are officially recognized. The company focuses on sustainable farming practices and fair trade, aiming to support local farmers and the community.Expand

Thiercelin 1809 is a French family-owned producer of spices, aromatic herbs, and gourmet ingredients whose history dates back to 1809. Originating from the Gâtinais region of France, the company is recognized as one of the world's oldest saffron specialists.

For more than two centuries, the Thiercelin family has developed extensive expertise in sourcing, processing, and distributing saffron, vanilla, peppers, spice blends, edible flowers, herbal extracts, and other premium ingredients for the culinary industry. Its products are used by renowned chefs, pastry makers, hotels, and food manufacturers, while also being available to discerning consumers through specialty retailers and the company's own stores.

Thiercelin 1809 has been awarded the prestigious “Maître Artisan” distinction in recognition of its exceptional craftsmanship and long-standing expertise. The company is particularly renowned for its knowledge of saffron, a product the family has traded since the early nineteenth century, as well as for creating distinctive spice blends inspired by historical recipes and global culinary traditions.

Today, the business is managed by the eighth generation of the Thiercelin family, continuing a legacy that combines tradition, innovation, and a commitment to quality that has earned the brand international recognition. Expand

Epicure is a brand founded in 1891 in London, when the Wood family established the company with the idea of bringing new and authentic flavors from around the world to British consumers. Over time, it built a reputation as a brand that combines tradition and reliability with a constant exploration of new gastronomic trends.

They are particularly renowned for their selection of Canadian maple syrups, which they have imported and distributed for many years in collaboration with reputable producers. Today, Epicure’s portfolio includes a wide range of products - from exotic and dried fruits, spices, and gourmet preserves to fine condiments and beverages.

Their products are exported across Europe, Asia, the Middle East, and India. The blend of the Wood company’s history and carefully chosen partners makes Epicure a brand that faithfully conveys the spirit of authentic cuisine and inspires culinary creativity.Expand

Ausha is an England-based company that produces and distributes a range of organic and natural products, including Black Pepper. The company sources its Black Pepper directly from farmers and cooperatives to ensure ethical and sustainable practices.

Ausha emphasizes the purity and quality of their products. Their Black Pepper is often certified organic and free from additives and preservatives.Expand

Chilli No. 5 Limited is a producer of spice blends and seasonings based in London. They specialize in creating gourmet chilli sauces and seasonings that focus on both flavor and health benefits.

The company emphasizes the use of high-quality, natural ingredients in their products, and they offer a variety of spice blends catering to diverse culinary preferences.Expand

Fajszi Paprika Manufaktúra is a producer of spice blends and seasonings. The company specializes in traditional and innovative spice mixtures.

Their product range includes various types of paprika and other seasoning blends.Expand