Sachet d’épices

A sachet d’épices is a small bundle of herbs and spices enclosed in cheesecloth or another food-safe sachet, then tied so it can be removed easily from a stock, soup, sauce or braise. It provides controlled flavour without leaving loose whole spices or herb stems in the finished preparation.

Typical ingredients

A classical sachet may contain parsley stems, thyme, bay leaf and crushed peppercorns. Garlic, cloves or other aromatics may be added according to the recipe. The composition is flexible and should suit the dish.

How to prepare and use it

1. Place the selected herbs and spices in clean cheesecloth or a suitable food-safe bag.
2. Gather the edges and tie securely with kitchen string.
3. Leave enough string to attach it to the pot handle if useful.
4. Add to the liquid during cooking and remove when the desired flavour has developed.

Sachet d’épices versus bouquet garni

A bouquet garni is traditionally a tied bundle of fresh herbs, while a sachet d’épices can contain loose spices and smaller ingredients enclosed in cloth. In modern kitchens, the terms and methods may overlap.

Chef’s tip: Label sachets when preparing several batches and keep the contents consistent. Remove the sachet before straining or finishing the sauce.

Key distinction: A sachet d’épices is a removable flavouring bundle; it is not intended to remain in the finished dish.