In French/En Francais
a pinch or pack of perfect spices...

Thyme, France

Thyme tastes delicately green with a faint clove aftertaste, leaves and sprigs are used in salads as garnishes and most famously in clam chowder, bouquets garnis, and French, Creole, and Cajun cuisines. Thyme works well with veal, lamb, beef, poultry, fish & poultry.

ORIGIN: France

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