Épices Rabelais was created in Marseille in 1880. Reynaud de Mazan was known to have an imaginative, inquiring mind. He had the idea to create a blend using spices brought back from Africa and Asia and herbs from the hills of the Mediterranean.

Épices Rabelais soon became a household favourite in the kitchen and in preparing cold cooked meats. From 1898 to 1915, various awards and medals handed out at a wide range of national and international exhibitions recognized and highlighted the quality of Rabelais products.

In 1987, Laboratoire d’Herboristerie Générale (LHG) took over production for Épices Rabelais, keeping the very same recipe that had been passed down (unchanged since 1880). “Rappelez-vous le goût” (“Don’t forget the flavour”) was the theme of an ad campaign and a major cooking competition.
In 1994, to mark the 500th anniversary of the birth of François Rabelais, an original poster design was unveiled: “Épices Rabelais spices reflect a delicious and rich cuisine, inspired by François Rabelais, a Renaissance man, humanist and bon vivant with an ever-inquisitive mind.”
The year 2000 was a key date — Épices Rabelais celebrated the 120th anniversary by releasing a calendar which traced the history of the small yellow-and-red package.

Made with local, aromatic, exotic and plant-based ingredients, each blend is portioned and skilfully combined based on years of experience, for flavourful condiments that are indescribably good. These spices are the heart and soul of good cooking, delighting the taste buds of fine gourmets.

Note
These spices are also used to make fine sausages and cold cooked meats, pâtés and preserves.