Beloved since 1880
Over 140 years of expertise dedicated to your cooking. Extra-fine spices, selected with passion
Since 1880
A Legacy of Flavors
Rabelais spices were created in Marseille in 1880. Raynaud de Mazan, a curious and imaginative man, came up with the idea of combining—in a blend whose recipe has been jealously guarded ever since—spices brought back from Africa and from Asia, as well as herbs from the Mediterranean hills.
Thus, this blend has become a symbol of the union between the East and Provence, lending a distinctive flavor to the region’s traditional dishes. Furthermore, from 1898 to 1915, numerous awards and medals recognized and highlighted the quality of Rabelais products at many national and international exhibitions.
Furthermore, this expert blend was quickly adopted in cooking and in the preparation of offal and cured meats. In fact, even today, discerning gourmets still favor this incomparable flavor for all their cured meat preparations.
The Mystery
Our Secret Recipe
Rabelais Spices are made from plant-based and aromatic ingredients, sourced from both exotic and local origins. In fact, the careful blending of each ingredient—based on time-honored expertise—gives this mixture 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
Expertise
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's why the result features intact flavors, ready to transform every 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
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.