Peppery, lightly hot, with an enticing herbal bouquet. A fascinating blend, inspired by Roman Imperial cooking.

In designing this blend, we wanted to reproduce, as faithfully as possible, the flavors that characterized the Roman era. Our delicious study into the spices common to Roman cuisine allowed us into the world of Apicius, Rome’s greatest surviving cookbook. His liberal but intelligent use of herbs and spices still has many lessons for cooks today. 

Featuring long pepper, rosemary, and celery seed, among others, this rustic mix of herbs and spices goes well with sweet and sour dishes and wine and vinegar-based sauces. Since the Romans had no sugar, their recipes often used grape molasses, vino cotto, dried fruit or honey, all ingredients which perfectly compliment the vegetal scents of this blend.

Excellent with braised meats, slow-cooked vegetables, and grilled fruits and vegetables.

Ingredients: Mustard seeds, celery seeds, oregano, rosemary, long pepper, cumin, fennel, ginger, caraway.