The 1642 blend is a creation inspired by the time of European settlers, which we developed to celebrate Montreal's 375th anniversary. It combines aromatic spices like mace and black pepper with herbs native to Quebec and herbs from Europe. It's a versatile blend that works well in soups, stews, casseroles, pork, and vegetable dishes.

Thanks to detailed research on the food culture of Quebec in the past, museum archives, and 17th-century French cookbooks, we can fairly accurately define the flavors that predominated in cuisine at the time of the founding of the city of Montreal. History suggests that food was scarce, seasonings even more so, and that effort and creativity were required to prepare a satisfying meal. Spices and herbs were either imported, cultivated, or wild, and their availability varied greatly.

It was thanks to the inventiveness of New France's cooks that the herb and spice combinations that shaped Quebec cuisine were born; it is also what inspired this rich yet rustic blend. It is of course used with ingredients typical of traditional Quebec cuisine such as cabbage, peas, potatoes, and turnips. Since the first inhabitants of Montreal also cooked a lot of pork, the 1642 blend also pairs well with dishes made with ham or salted bacon.

Ingredients: pepper, parsley, mace, sweet fern, balsam poplar, thyme, celery seeds, tarragon, chives, cinnamon, cloves.