Salads and vegetables seasoning

Using the Vegetable Blend in Which Dishes?

A true culinary aid, the vegetable blend is a classic to have in your kitchen. Like any thematic blend, it is of course essential for making vegetable-based recipes from which it derives its name. But being so easy to use, this ready-to-use blend can also be sprinkled wherever you like!

How to Use the Vegetable Blend?

Our recipe ideas for using the vegetable blend in your cooking:

• sautéed vegetables: in a pan, heat olive oil, add your vegetables and 1 teaspoon of vegetable blend and mix well;
• green vegetable gratin: add 1 teaspoon of vegetable blend to your vegetables during cooking;
• winter vegetable soup: before blending your vegetables into soup, add 2 teaspoons of vegetable blend;
• homemade vinaigrette: sprinkle 1 teaspoon of vegetable blend into your vinaigrette and mix well before serving.

The Aromas of the Vegetable Blend

This blend has herbaceous aromas with hints of garlic and basil. Both mild and spicy thanks to the presence of turmeric and cumin, this blend pairs well with many dishes.

What Composes Our Vegetable Blend?

Our vegetable blend is composed of garlic, basil, coriander, turmeric, and cumin.

The Botany of the Vegetable Blend

Garlic, whose botanical name is Allium sativum, comes from the Liliaceae family. This perennial plant consists of a bulb formed of cloves wrapped in membranes. Garlic can grow up to one meter high.

Basil, whose botanical name is Ocimum basilicum L., is a herbaceous plant in the Lamiaceae family, like oregano or marjoram. Basil grows in the form of branched stems. It is one of the symbols of Italian cuisine.

Coriander (Coriandrum sativum) is a plant in the Apiaceae family. Coriander is an aromatic plant that grows in various regions and is used in many culinary preparations, particularly in Asia, Latin America, or Mediterranean cuisine.

Turmeric is a rhizome with a magnificent orange-yellow color, with peppery and musky aromas. It comes from a tropical plant from the same family as ginger.

A long process: after cleaning and cutting it, it is boiled to remove its skin, then once peeled and dried, it is ground into powder.

Cumin, whose botanical name is Cuminum cyminum, comes from the Apiaceae family, just like parsley. Coming from the Near East, it is mainly cultivated in the Mediterranean basin, cumin was initially a spice to smoke or it was used to prepare dishes.

The plant is about 30 cm high. The seeds are harvested when mature, in September or October. After harvesting, the stems are dried in the sun for two to three days and then beaten to detach the seeds which are the famous cumin we know. To obtain our cumin powder, the seeds are ground after drying for simple and flavorful use in cooking.

The History of Vegetables

Thanks to a meal forgotten on the fire by Homo sapiens 170,000 years ago in South Africa at Border Cave, we know that these are the first traces of confirmed cooked vegetables in the diet of Humans. The charred vegetables found on the fire seemed to accompany meat, as we do in our traditional meals... But did they have the vegetable blend?