Ground thyme is a great substitute for dried thyme. The only difference between ground thyme and dried thyme is that ground thyme has a lot more surface area, which means its flavors disperse more readily in a dish.
Ground thyme also occupies less volume than dried thyme. Therefore, use about 90 percent of the volume in ground thyme as the recipe calls for in dried thyme. For example, if it calls for two teaspoons of dried thyme, measure out two teaspoons and remove a generous pinch. Whenever possible, however, forgo exact measurements and instead add thyme in small increments, tasting the dish until it has the desired amount of thyme flavor.Learn More
Marjoram and thyme are both members of the mint family. Both are commonly used in Middle Eastern cuisine and in herb blends due to their mild flavor, according to Epicurious.com. They are also used in French, Mexican and Mediterranean dishes.Full Answer >
Peanuts are legumes that grow below ground. The peanut pod usually forms about four inches below the ground and contains two peanut seeds that take form over several months. Machinery is used to harvest the peanuts when they are ready to pick.Full Answer >
A 1/2 pound of black beans can be seasoned with onion, garlic cloves, dried oregano leaves, ground cumin, red pepper flakes, sugar, white wine vinegar, salt and ground black pepper. The beans should soak in a pot of water for one night prior to cooking.Full Answer >
Flaxseed can be ground and added into yogurt, cereal, dressings and sandwich spreads. It can also be baked into desserts and treats for an added fiber boost. Enriched flaxseed oil can be used as a flavoring for cooked foods, but it should never be used to cook with.Full Answer >