GARLIC is a recognized "superfood" (antiseptic properties, blood thinning, beneficial to digestion, rich in vitamins A, B, C and E, contains an antibiotic molecule called Allicin).

Why not try it for it for yourself? Cooking is a breeze with Sublim'Arome® GARLIC!

An indispensable ingredient in tomato sauces, rabbit or lamb, veal liver, gratins or mushrooms and delicious in salads and thousands of other recipes.

Dill is both sweet and subtle, with a fresh and slightly aniseed taste reminiscent of fennel.

Generally used to cook fish, its flavour is enhanced when associated with cream and lemon.

Here is a simple idea: raw salmon carpaccio with an olive oil marinade, lemon and 2 drops of Sublim'Arome® DILL.

Pleasantly flavours your culinary preparations such as sauces, terrines and fish ‘en papillotte’. 

Lemon is ideal for marinades and perfectly suited to fish and shellfish.

Try it together with our Sublim'Arome® DILL for an easy Carpaccio or with our Sublim'Arome® ORANGE for amazing desserts. A few drops suffice for a perfectly dosed lemon mousse which is light and airy.

Used for both savoury and sweet preparations: salads, fish, white meats, raw vegetables, but also cakes and desserts.

A well-known herb thanks to the Béarnaise sauce, Tarragon is extremely versatile and is ideal for salad dressings or associated with cream cheese, meat and fish.  This natural food flavour is suitable for both poultry and fish recipes.

A home-made blend elaborated of Thyme, Rosemary, Basil, Summer Savory and Marjoram essential oils.

Our Sublim'Arome® HERBS DE PROVENCE can be combined with any ingredients: vegetables, meat, poultry or fish.

Adds great flavour to your dishes allowing you to reduce fats. Ideal for olive oil (Bio and French) recipes that are rich in healthy mono-unsaturated fats and great for your health.

Ideal for grilling, marinades, stews, fish and a number of vegetable dishes.

Rich in vitamins and an excellent source of energy, Orange is often served as a dessert or as a juice.

It is also a very interesting ingredient for cooking and adds an original touch to meat and fish, as in the classic duck with orange sauce recipe.

Pancakes and waffle batters, madeleines or pound cake, crème brûlée or pastry creams, pies and a thousand other creative ideas.

Thyme marries well with blanquettes, soups and pot-au-feu. Thyme is also a great complement for many vegetables, as well as with rice, stuffings, various salads and is divine with goat cheese and roasted potatoes..

In Provençal cuisine, it is an indispensable ingredient in ratatouille!

The wild and powerful flavours of our scrublands that will add a pinch of sunlight to your culinary preparations.

The most fragrant of the classic Basil varieties, with a hint of lemon, is perfect on tomato salads or in a "pistou" soup.

This particular variety is a perennial crop grown as an annual crop in the Provençal region. It has medium sized leaves and small cream-coloured flowers bunched together in long spikes.

Its antibacterial leaves are traditionally used to stimulate digestion, calm stomach cramps and treat pulmonary, pharyngeal and rheumatic conditions. Basil leaves contain essential oil, tannins, antioxidants, vitamins C, K, beta-carotene, iron, calcium and magnesium