France Spices and Seasoning Herbs Market Overview, 2028

Cooking is both a serious art form and a national sport in France. French cooking is a refined, nuanced craft that involves the mastery of challenging techniques and ingredients. There's a reason why this culinary approach is so popular around the world. Herbes de Provence is an herb blend that includes rosemary, thyme, oregano, lavender, dill, fennel, bay leaves, and sage. The herbs are dried, pulverized, and packaged in little clay jars. Herbes de Provence, which originated in the Provence region, can also be found in a variety of Mediterranean dishes. France is well-known for its rich culinary heritage and culinary excellence. French cuisine is renowned around the world for its emphasis on high-quality ingredients and delectable flavors. As a result, there is a high demand in the country for premium and authentic spices and herbs. Each area of France has its own distinct set of traditional foods and culinary delicacies. The range of spices and herbs used in different cuisines reflects this variation. The renowned "Herbes de Provence" blend of thyme, rosemary, marjoram, oregano, and savory is one of the most well-known herb blends associated with French cooking. Fresh herbs are highly prized in French cuisine and are frequently utilized to enhance flavor and scent. Home cooks and chefs alike often use fresh herbs like parsley, chives, tarragon, and basil in their recipes, either as garnishes or incorporated into dishes.

According to the research report "France Spices and Seasoning Herbs Market Overview, 2028," published by Bonafide Research, the France Spices and Seasoning Herbs market was valued at USD 735.83 Million in 2022. The use of spices and flavoring herbs varies according to area and culture within France. The variable usage of spices and herbs in various regions of France is influenced by the nations numerous culinary traditions and regional cuisines. Due to the Germanic influence in the area, spices like nutmeg, caraway, and juniper berries are frequently used in the Alsace region. Traditional foods like sauerkraut and Alsatian sausages frequently use these spices. Spices like cloves, allspice, and black pepper are used in dishes like boeuf bourguignon, a traditional beef stew, in Burgundy, a region renowned for its robust and rich food. Furthermore, the cusine of southern France, particularly Provence, incorporates a variety of spices and herbs, such as lavender, fennel seeds, and basil, which add unique flavors to dishes. In some parts of Southern France, especially in the Occitanie region, there is a Cajun influence, and spices like cayenne pepper and paprika are used to add a spicy kick to dishes. Spices are increasingly being used in sweet foods like desserts and pastries. Chefs experimented with flavor combinations like sweets with cardamom in them and chocolates with cinnamon spice. In France, there is a rising demand for organic herbs and spices. The environmental impact of food production was becoming a growing issue for consumers, who preferred goods with open and moral origins.

Based on product type, market is divided into spices and herbs. Spices product is dominating the market of France. The culinary heritage of France is extensive and varied, and spices are essential to enhancing the flavors of many traditional meals. Spices from various parts of the world are used in French cuisine, making them an essential component. Spices provide food flavor and give the culinary experience more depth, complexity, and scent. They are utilized in both conventional and contemporary French cookery to produce delicious and well-balanced flavors. Furthermore spice product are divided into pepper, ginger, cinnamon, cumin, turmeric, coriander, cardamom, cloves, nutmeg & mace, mustard powder and others (onion powder, allspice, angelica, anise, asafoetida, caraway, sesame, lovage, marjoram, saffron, sorrel, star anise, spearmint, tarragon, etc.). Pepper spices is consumed in variety of dishes in France and is leading the market with significant market share as well. French cuisine has long relied heavily on pepper. It has a long history in the nation's culinary traditions and is frequently used in both traditional and contemporary French cuisine. In France, black pepper, both whole and ground, is frequently used as a general-purpose condiment. The presence of salt and pepper on dinner tables allows diners to apply pepper to their liking.

The herbs type of the market include, into garlic, oregano, mint, parsley, rosemary, fennel, basil, thyme and other herbs (bay leaves, sage, savoury). The garlic herb makes most of the market and leading the market of France. French cuisine has relied heavily on garlic for many years. It is frequently used in numerous traditional French meals, including Bouillabaisse and Coq au Vin, as well as soups, stews, sauces, and other types of traditional French cuisine. Aioli and beurre blanc are only two of the famous French sauces that contain garlic. These sauces are standard fare in French cooking, and their creation relies heavily on garlic. Based on nature the market is segmented into conventional and organic. The conventional nature dominates the market of France. France has a long-standing, renowned, and incredibly rich gastronomic heritage. In order to create a sense of culinary identity and heritage, traditional French recipes frequently rely on a particular selection of herbs and spices that have been used for generations. In French cooking, the harmony of flavors is emphasized. Traditional herbs and spices are carefully selected to go with the major components, resulting in a mellow and complete flavor experience.

Based on application market is segmented into meat & poultry products, snacks & convenience food, soups, sauces, and dressings, bakery & confectionery, frozen products, beverages and others (pickles and chutneys, dips and spreads, health supplements, pet food, baby food, etc.). The spices and seasonings herbs are commonly used in meat and poultry products. Herbs and spices have long been used in meat and poultry dishes in French cuisine. Many of the precise spice and herb mixtures used in traditional French recipes have been handed down through the years. For meat and poultry, herbs and spices are used to make marinades and rubs that add taste as well as tenderize and preserve the meat and fowl. A variety of meat and poultry meals can be created using a variety of spices and herbs, which provide a wide range of flavors. For every culinary creation, including substantial stews and delicate roasted meats, there is a suitable spice and herb combination.



Considered in this report:
• Geography: France
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report:
• France Spices and Seasoning Herbs market with its value and forecast along with its segments
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

By Product Type:
• Spices
• Herbs

By Spices Type:
• Pepper
• Ginger
• Cinnamon
• Cumin
• Turmeric
• Coriander
• Cardamom
• Cloves
• Nutmeg & mace
• Mustard Powder
• Others (Onion Powder, Allspice, angelica, anise, asafoetida, caraway, sesame, lovage, marjoram, saffron, sorrel, star anise, spearmint, tarragon, etc.)

By Herbs Type:
• Garlic
• Oregano
• Mint
• Parsley
• Rosemary
• Fennel
• Basil
• Thyme
• Other herbs (bay leaves, Sage, Savoury)

By Application:
• Meat & poultry products
• Snacks & convenience food
• Soups, sauces, and dressings
• Bakery & confectionery
• Frozen products
• Beverages
• Others (Pickles and Chutneys, Dips and Spreads, Health Supplements, Pet Food, Baby Food, etc.)

By Nature:
• Conventional
• Organic

By Distribution Channel:
• Foodservice
• Retail

The approach of the report:
This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and list out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, and annual reports of companies, analyzing the government-generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers into regional aspects, tier aspects, age groups, and gender. Once we have primary data with us we started verifying the details obtained from secondary sources.

Intended audience:
This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to the Spices and Seasoning Herbs industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.