Beloved since 1880
Over 140 years of expertise dedicated to your cooking. Extra-fine spices, selected with passion
Since 1880
A legacy preserved by Rabelais, the spice supplier
Rabelais spices were first created in Marseille in 1880. Reynaud de Mazan, a curious and imaginative man, came up with the idea of combining—in a blend whose recipe remains a closely guarded secret—aromatic plants brought back from Africa and Asia with herbs from the hills of Provence.
Thus, this unique combination has become a symbol of the connection between the East and the Mediterranean region, lending regional dishes an inimitable flavor profile. In addition, between 1898 and 1915, numerous awards and medals were presented in recognition of the artistry of these compositions at national and international exhibitions.
In addition,, this carefully balanced blend quickly found its way into family recipes as well as into the preparation of offal and artisanal cured meats. Indeed, even today, professionals continue to rave about this unique flavor. As spice supplier As a long-standing manufacturer, LHG carries on this Marseille tradition.
The Mystery
Our Secret Recipe
Rabelais Spices are made from plant-based and aromatic ingredients, sourced from both exotic and local origins. Indeed, the careful balance of each ingredient—based on time-honored expertise—gives this blend a unique and indescribable flavor.
Thus, these spices are the soul, the hidden spirit of good cuisine—the hallmark that discerning food lovers recognize.
«Rabelais is like a magic trick: everyone knows what it tastes like, but no one knows the secret.»
The Product Line
Our Products
Excellence
The time-honored expertise of a supplier to Rabelais Spices
Each spice is sourced directly from trusted producers in the regions of the world most renowned for their terroir.
In addition, the grinding, sifting, and packaging are carried out using methods that preserve the integrity of each ingredient in this blend.
That is why The result is a product with intact flavors, ready to transform any dish into a culinary experience.
Timeline
Key Dates in Rabelais's Life
A recipe from the book
Candied Fruit and Spice Cake
A rich, indulgent treat for 8 people, where candied fruit, dried apricots, and Rabelais spices come together to create a warm, inviting aroma. Find this recipe and many others in our cookbook.
Ingredients — Serves 8
. 3 eggs + 1 egg yolk
· 240 g of sugar
· 1 pinch of salt
· 100 g of heavy cream
· 120 g wheat flour
· 70 g rye or buckwheat flour ·
1 teaspoon of baking powder
· 1 teaspoon of Rabelai Spicess
· grated zest of ½ orange
· 120 g of dried apricots
· 80 g candied oranges or pineapple
· 70 g melted butter
· 1 tablespoon of rum
Preparation
. First, beat the eggs, egg yolk, sugar, and salt until the mixture turns pale..
· Next, add the cream, the flours, the yeast, the Rabelais spices, the zest, and the diced fruit.
· Next, stir in the warm melted butter and rum before pouring the mixture into a buttered 20-cm pan.
.Finally, bake for 40 minutes at 180°C, then at 160°C.
· Remove from the pan, brush with apricot jam, sprinkle with slivered almonds, and garnish with candied fruit.
The Book of Rabelais
Cuisine of Yesterday and Today
An inspiring guide to cooking with our spices: hearty recipes, time-honored techniques, and the flavor of authentic cuisine.
Bring the spirit of Rabelais into your kitchen.
Our clients in the food and beverage, cosmetics, and drugstore industries attest to the consistency of our supply, the rigor of our traceability system, and the reliability of our processes.