A blend of dried herbs typical of Provence, used to season meat, poultry and vegetables. Recipes vary but it commonly consists of basil, summer savory, fennel, marjoram, rosemary, thyme, sage, oregano, and lavender.
Yeast in a tiny and dry granule form; dormant due to lack of moisture and becomes active when mixed with warm water.
A type of cereal grain grown for its seeds, known by the same name. It's used to make oat groat, oatmeal, rolled oats, oat flour, etc.
Wine that's not sweet.