Dried thyme

Flavour and aroma

earthy, minty, slightly lemony, warm. Earthy, savoury, slightly minty.

Heat

No heat

Forms

dried

How to use it

• crush · Dry grinding technique

  Crush between your fingers before adding; about 1 teaspoon dried replaces 1 tablespoon fresh leaves.

• use raw

  Add early in stews, soups, braises and stuffings so the leaves soften and the flavour spreads; dried thyme stands up well to long cooking.

• bloom in fat · Tadka (tempering) technique

  Warm in butter or oil with onions for 30 seconds at the start of a sauce or soup.

• Rubs for chicken and pork
• Stews, soups and casseroles
• Jerk seasoning and Creole dishes
• Stuffings and gravies

Identifying good quality

Tiny, grey-green, slightly curled leaves; ground thyme is a fine grey-green powder. It should smell sharp and savoury when rubbed. Sticks and dust at the bottom of the jar are normal.

• Not to be confused with Dried oregano: Oregano leaves are larger and more peppery.
• Not to be confused with Summer savory (dried): Savory looks similar but is more peppery.

Origin and history

Origin: The western Mediterranean (Thymus vulgaris).. Grown and used: Grown in Spain, France, Morocco, Turkey and elsewhere; used throughout European, Caribbean, Levantine and American cooking..

Thyme has been used in Mediterranean cooking since antiquity. It is a fixture of the French bouquet garni and herbes de Provence, Caribbean seasoning with Scotch bonnet and allspice, and Cajun and Creole cooking. Its aroma comes mainly from thymol.

Commonly told; not firmly documented

In masalas, pastes and sauces

• Za'atarMasala12 g per batch
• Cajun seasoningMasala2 g per batch
• Mole poblanoSauce0.5 g per batch