product description
Quendel is also called thyme (field thyme).
Quendel is considered to be a very important spice in the Hildegard kitchen alongside bertram and Galangal. It is important that you cook the quendel with the food! Simply sprinkle while cooking. Subsequent seasoning does not help. Due to its essential oils, the Quendel smells pleasantly spicy, but is not obtrusive in taste.
Quendel should be a fixed ingredient in the kitchen.
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