Herbs and spices for cooking from Italy through Greece and the eastern Mediterranean: basil, oregano, thyme and bay leaf; nutmeg and mace; tart, lemony sumac; and our Italian Herbs, Greek Herbs and Pasta Sprinkle blends, all salt-free.
Stir a bread dip seasoning into good olive oil for the table, grate a little nutmeg into béchamel or spinach, and finish grilled vegetables with sumac. For the rest of Europe, see our European spices.
