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Herbes de Provence

Herbes de Provence, famous world-wide, add flavor to the Beyond region. Rosemary (romarin), sage (sauge), origan (origan), marjoram (marjolaine) and savory (sarriette) are used alone or in different mixtures together to give Provençal cooking its unique taste and smell. A typical jar of Herbes de Provence lists " savory , rosemary (romarin), (serpolet), marjoram (marjolaine), origan (origan), (basilic), thyme (thym) in variable proportions".

Some of these plants, such and rosemary and thyme, grow so abundantly that they are almost always present in even the most remote areas, adding fragrance to hikes thorough the hills.

A few pots growing on the kitchen window sill provide instant fresh herbs for cooking, and the plants strategically located around the outdoor barbeque provide handfuls of flavoring to be thrown directly onto the sizzling steaks and chops.

The herbs of Provence, dried and mixed together in small cloth sacks for sale in gift shops and grocery stores, are popular with tourists and visitors, allowing them to take some of the flavor of the region home with them. The small sacks add a lovely fragrance in kitchens and closets.

Contents

Jerk Rub
2 tablespoons ground allspice 2 tablespoons ground black pepper 2 tablespoons kosher salt 2 tablespoons brown sugar 1 1/2 tablespoons ground ginger 1 1/2 tablespoons garlic granules 1 tablespoon onion granules 1 tablespoon dry thyme 1 1/2 teaspoons ground nutmeg 1 teaspoon ground cloves	Combine all ingredients in a bowl. Yield: about 3/4 cup

Metric Conversions

Temperatures

Fluid Measurements

°F

°C

Metric

Tbs/Cup

Fluid Oz.

Grams

500

260

2 Tbs

1

30

475

245

1/4 cup

2

60

450

230

-

3

85

425

220

125 ml

1/2 cup

4

115

400

205

-

5

140

375

190

3/4 cup

6

180

350

177

250 ml

1 cup

8

225

325

165

-

9

250

300

150

1-1/4 cup

10

285

275

135

1-1/2 cup

12

340

250

120

1-3/4 cup

14

400

225

107

500 ml

2 cup, 1 pint

16

450

200

93

2-1/2 cup

20

560

190

88

750 ml

3 cup

24

675

180

82

3-1/2 cup

28

800

170

77

1 lt

4 cup, 1 qt

32

900

165

74

5 cup

40

160

71

6 cup

48

150

66

2 lt

8 cup, 2 qt

64

140

60

10 cup

80

130

54

3 lt

12 cup, 3 qt

96

120

49

4 qt

128

110

38

90

32

80

27

Contents

Measurements and Abbreviations

1 cl 1 centilitre 1/100 litre; 10 ml 0.34 fluid oz.

1 ml 1 millilitre 1/1000 litre; 1/10 cl 0.03 fluid oz.

1 dl 1 décalitre 1/10 litre; 100 ml; 10 cl 3.5 fluid oz just under 1/2 cup

1 lt 1 litre 1000 ml; 100 cl 1.06 qt 4.23 cup

c. à soupe cuiller à soupe tablespoon

c. à café cuiller à café teaspoon

gousse (d'ail) clove (of garlic)

botte (de persil) sprig (of parsely

g gram

Contents

Dry Jerk Rub:
2 tablespoons ground allspice
2 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons brown sugar
1 1/2 tablespoons ground ginger
1 1/2 tablespoons garlic granules
1 tablespoon onion granules
1 tablespoon dry thyme
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cloves

Combine all ingredients in a bowl.

Yield: about 3/4 cup

Temperatures		Fluid Measurements
°F	°C	Metric	Tbs/Cup	Fluid Oz.	Grams
500	260		2 Tbs	1	30
475	245		1/4 cup	2	60
450	230		-	3	85
425	220	125 ml	1/2 cup	4	115
400	205		-	5	140
375	190		3/4 cup	6	180
350	177	250 ml	1 cup	8	225
325	165		-	9	250
300	150		1-1/4 cup	10	285
275	135		1-1/2 cup	12	340
250	120		1-3/4 cup	14	400
225	107	500 ml	2 cup, 1 pint	16	450
200	93		2-1/2 cup	20	560
190	88	750 ml	3 cup	24	675
180	82		3-1/2 cup	28	800
170	77	1 lt	4 cup, 1 qt	32	900
165	74		5 cup	40
160	71		6 cup	48
150	66	2 lt	8 cup, 2 qt	64
140	60		10 cup	80
130	54	3 lt	12 cup, 3 qt	96
120	49		4 qt	128
110	38
90	32
80	27

Measurements and Abbreviations
1 cl	1 centilitre	1/100 litre; 10 ml	0.34 fluid oz.
1 ml	1 millilitre	1/1000 litre; 1/10 cl	0.03 fluid oz.
1 dl	1 décalitre	1/10 litre; 100 ml; 10 cl	3.5 fluid oz	just under 1/2 cup
1 lt	1 litre	1000 ml; 100 cl	1.06 qt	4.23 cup

c. à soupe	cuiller à soupe		tablespoon
c. à café	cuiller à café		teaspoon

gousse (d'ail)	clove (of garlic)
botte (de persil)	sprig (of parsely

g	gram