Love herbs de Provence in scrambled eggs.
Love Bavarian seasoning on pork chops and roasted potatoes.
Recently got the shallot salt and it is heavenly! I use it in vinaigrette, eggs, really there is nothing it doesn't improve!
And like PP, their Tellicherry black pepper makes me understand why people sailed halfway around the world in wooden ships to get it.

Anonymous wrote:So this is a dumb question, but for those who use the spices or spice rubs on meat, do you rub it directly on, straight? Or do you mix with oil and rub on, or mix with flour and dip?

You can actually do any of the above. Rubbing the spice on directly the flavoring will be more intense. Less intense with each subsequent method you mentioned.

So this is a dumb question, but for those who use the spices or spice rubs on meat, do you rub it directly on, straight? Or do you mix with oil and rub on, or mix with flour and dip?

what are the best spices for grilled or roasted chicken breast?

Sunny Paris, but expensive.

herbes de provence. it leads to the best chicken soup ever.