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thyme
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The strong, smokey taste and aroma of thyme has become associated with French
cuisine and is most often used for soups, meat, poultry and eggs. Thyme is
best known in the US for its use in New Orleans creole cooking.
Thyme is very good with cabbage, carrots, corn, eggplant, lamb, leeks, legumes,
onions, potatoes, rabbit, tomatoes, and wild mushrooms.
Thyme works well with allspice,
basil, bay leaves, chili, clove, garlic, marjoram, nutmeg, oregano, paprika, parsley, rosemary, and savory.
When storing herbs and spices packaging is an important consideration. Plastic zip seal
bags allow aroma and taste to escape and shorten the flavor life of your herbs and spices.
We package our herbs and spices in food grade PET plastic jars. These clear, dense jars
allow you to see your herbs and spices while still sealing in all the aroma and flavor so you
get maximum life from your ingredients.
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