Herbs, Spices and Oils (Les herbes et les épices)

Brush up on your herbs, spices and oils vocabulary in French with our handy glossary of herbs, oils  and spices…and a delicious almond recipe to spice up your apéro.

Herbs, Spices and oils in French

aneth – dill
basilic – basil
cannelle – cinnamon
ciboulette – chive
clou de girofle – clove
coriandre – coriander
cresson – watercress
curcuma – turmeric
estragon – tarragon
fenouil – fennel
genièvre – juniper berry
laurier – bay leaves
menthe – mint
noix de muscade – nutmeg
oseille – sorrel
romarin – rosemary
persil – parsley
sauge – sage
thym – thyme

Herbs, Spices and oils in French

…végétale – vegetable
…d’arachide – peanut oil
…de tournesol – sunflower oil
…de noix – walnut oil
…de ricin – castor oil
…d’amande – almond oil
…d’olive – olive oil
…de colza – rapeseed oil
…de sésame – sesame oil

A simple recipe for spicy cayenne and rosemary almonds

South of France almonds are at home on any hors d’oeuvres plate

Herbs, Spices and oils in French

This spicy cayenne and rosemary recipe pairs nicely with a peach kir royaux aperitif.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

3 tablespoons butter
2 teaspoons dried rosemary, crushed
¾ teaspoon salt
¼ teaspoon cayenne pepper
2 cups raw almonds


Preheat oven to 350 degrees. Using a baking sheet with a lip, melt butter. Mix seasoning into the butter, and then toss in almonds. Bake seasoned nuts for about 10-12 minutes, stirring once, until toasted and fragrant. Remove from heat and serve warm or at room temperature.


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