Thyme is widely cultivated as a herb, grown for its strong flavour, which is due to its content of thymol.
It is a basic ingredient in French and Italian cuisines, and in those derived from them. It is also widely used in Lebanese and Caribbean cuisines.

Thyme is often used to flavour meats, soups and stews. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs.

Thyme doesn't overpower and blends well with other herbs and spices. In French cuisine, along with bay and parsley it is a common component of the bouquet garni, and of herbes de Provence. In some Middle Eastern countries, the condiment za'atar contains thyme as a vital ingredient.

Thyme retains its flavour on drying better than many other herbs. Dried, and especially powdered thyme occupies less space than fresh, so less of it is required when substituted in a recipe. As a rule of thumb, use one third as much dried as fresh thyme - a little less if it is ground.

ORGANIC CERTIFICATION UK6318

This product may contain traces of celery, mustard, nuts or sesame seed.
Store in a cool, dry place away from direct sunlight.

Product of Spain