Small, irregular flakes with tiny needle-like pieces, shifting from light green to olive and tan. Dry and brittle to the touch, they crumble lightly between fingers, releasing a clean, savory-herbal scent with woody, piney and lemon-bright notes. 🌿
From Egypt, where thyme has long found its place in everyday cooking across North African and Eastern Mediterranean kitchens. It seasons meats, vegetables, and breads, and in regional blends such as za’atar, thyme species are often paired with sesame and sumac. The character here is simple and honest—freshly herbal, gently resinous.
Crumble just before using to lift the aroma. Add early to soups and braises, or finish tomatoes, roasted potatoes, grilled halloumi, and legumes. Fold into marinades and bread dough; for a soft herbal infusion, steep 1 tsp in hot water and strain. Decant this generous 1 kg of loose, cut thyme into an airtight jar and store away from light. A thoughtful gift for the home cook who loves grounded, honest pantry staples. 🍲
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