Woody, piney aroma with a pepper-like earthy, warm and spicy, almost balsamic flavor
Use on pork, lamb, poultry, fish, sausages, tofu, beans, pickles, potatoes, in meatballs, chowders, soups, stews, salad dressings, tomato sauce, stuffings and cheese dishes, and also in teas
Common in Mediterranean cuisine, but blends well in many world cuisines
Pairs well with bay leaf, garlic, marjoram, onion, oregano, parsley, rosemary and thyme