Thyme ground

Description:
Thyme was already known to the ancient Egyptians and has since been able to assert itself as a seasoning ingredient in the kitchens of the Mediterranean and Europe. Thyme has a very wide range of uses. On the basis of wine, vinegar or lemon juice, it is often used to marinate meat. It is also frequently used as a seasoning for grilled lamb, pork or beef and for fish. In addition, it is used in numerous stuffings with minced meat and is often combined with starchy vegetables and legumes. Furthermore, thyme is used in vegetable soups, Latin American stews and English pies. Thyme also goes well with mushroom dishes and Mediterranean breads. In East Africa and the Arab world, it is part of many vegetable and meat stews.

The herb can also be prepared as a tea. Im said to have an expectorant effect.

Usage:
Thyme is heat resistant and therefore tolerates long cooking times. For seasoning, the leaves can be very easily crushed with your fingers. Thyme is very flavorful. Therefore, use it cautiously at first.

For the preparation of a tea infusion, a slightly heaped teaspoon per cup is sufficient. Scald the herb with boiling hot water and steep for ten minutes.

Known dishes:
Pot au Feu, stuffed peppers and eggplant, tomato sauce, pizza, dukkah dip.

Aroma/Taste:
Earthy-smoky aroma; spicy-tart flavor.

Harmonizes with:
Savory, chili, garlic, bay leaf, cloves, oregano, allspice.

Origin:
Spain