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Thyme is quintessential in Caribbean jerk seasoning, curries and stews. Likewise in the U.S., thyme is essential in Creole cooking, lending accent flavor to blackened meats and fish dishes. But don’t box thyme in. It’s also wonderful in more bland, less over-the-top dishes. It’s fairly robust, so try it in New England clam chowder and other fish or seafood dishes, or anywhere it’s strong, fresh, piney/lemony flavor strikes your fancy.

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