Sachet d'épice

A traditional French seasoning for soups, stews and meat dishes that typically consists of peppercorns, bay leaves, and thyme, a mixture which may also include mace, parsley, garlic, and onion. The ingredients at times are placed directly into the foods being prepared but typically are combined in a cheesecloth bag referred to as a sachet bag and placed into the food as it is being cooked, similar to a bouquet garni.