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Ground Thyme

Pronounced “time” Thyme is also known as common thyme or garden thyme and is from the species Thymus vulgarisandis which is one of over 350 species in the Lamiaceae (mint) family. A fragrant perennial, thyme is native to the Mediterranean region, North Africa and Asia and grows best in well-drained...
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Pronounced “time” Thyme is also known as common thyme or garden thyme and is from the species Thymus vulgarisandis which is one of over 350 species in the Lamiaceae (mint) family. A fragrant perennial, thyme is native to the Mediterranean region, North Africa and Asia and grows best in well-drained soil and full sun. Thyme grows to about 12” tall, has a woody root and the stems are a hard, reddish-brown with tiny pink flowers and small, exquisite leaves. Because of Thyme’s immense popularity it is now successfully harvested in the most temperate climates around the world, including much of Europe and South America. This top-quality ground thyme is cultivated in Morocco. Dried thyme is popular in numerous cuisines worldwide. In the Middle East, it is a key ingredient in the popular blend Za’atar. In several European cuisines thyme is recognized for its strong, fresh, lemony flavor. The French use it liberally in sauces, soups, stews, vinegar and the signature blends Herbs de Provence and Bouquet Garnis. In France, it is also used to pair with fish, meat and poultry dishes. In the United States it plays a starring role in Cajun and Creole cooking as it adds flavor to blackened meat and fish dishes, and in Caribbean cuisines it's used in Jamaican Jerk Seasoning. Ground thyme is perfect to use in blends or when you want a more even flavor distribution. Thyme leaves (even those that are cut quite small) can create flavor explosions. Because thyme is a robust seasoning we recommend starting off with just a pinch or two so that you don’t overpower your dish - you can always add more to perfect the desired taste. Thyme pairs well with allspice, chili powder, garlic, nutmeg, oregano and paprika. Thyme is especially good when used with egg and cheese dishes (like quiche, frittatas, and omelets), cabbage, chicken, lamb, potatoes, sauces, soups, stews, stocks, tomatoes, leeks and legumes.

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