Origin and production
“ CLASSIC HERBAL FLAVOR FROM THE MEDITERRANEAN REGION ”.
Thyme originates from the sunny regions of the Mediterranean and has been cultivated there since antiquity. The herb thrives in poor, calcareous soils and develops its characteristic aroma thanks to the intense sunshine. After harvesting, the leaves are gently dried and crumbled to preserve their full flavor and fragrance. Thyme is considered one of the oldest and most versatile culinary herbs in Europe.
Taste and aroma
Dried thyme has a strong, spicy, and slightly resinous aroma with earthy and warm notes. A fine, subtle spiciness rounds out the flavor. It harmonizes perfectly with Mediterranean herbs such as rosemary, oregano, or marjoram, lending dishes an aromatic depth that is both rustic and elegant.
Application
Ideal for meat dishes with poultry, lamb, or pork, as well as for stews, soups, and sauces. Also perfect for vegetable dishes, baked potatoes, tomatoes, pasta, or pizza. The dried thyme can be cooked directly with the other ingredients, as it retains its full aroma even with longer cooking times. It is an essential ingredient in herb blends such as "Herbes de Provence."
Interesting facts
Thyme was a symbol of courage and vitality in ancient times and was valued not only as a spice but also in medicine. Today, it is an integral part of Mediterranean cuisine and is appreciated worldwide for its aromatic versatility and natural flavor.
Ingredients
Thyme (rubbed)
