鹹香，粗粒

Threw a big pinch into my black bean soup and the whole pot tasted deeper, almost like there was a little thyme and mint hiding in there. The coarse grind holds up well in a long simmer instead of disappearing.

I swapped this in for sage in my Thanksgiving stuffing and honestly couldn't tell the difference, just a deeper, earthier note. The coarse grind holds up well in a slow simmer too, not dusty like the jar I had before.

The woody, thyme-like aroma hit me the moment I opened the jar—exactly what my bean casseroles were missing. It’s become my go-to for poultry stuffing too, since it swaps in for sage so easily.