![]() ![]() Main components are the phenolic compounds thymol (described as “sweet-phenolic-herbal-medicinal”) and carvacrol (described as “dry-medicinal-phenol-tarry”)(1). Thyme is an important herb in many European cuisines, especially in Southern Europe. In France, bouquet garni (pictured below) are made up of fresh branches of thyme tied together with other fresh herbs (such as rosemary, parsley, and bay leaf) and are added to soups, sauces and stews, being removed before serving. Dried thyme is also part of herbs de Provence, a spice blend from Southern France. In the Middle East, thyme is an important component of the seasonings zahtar (combination of sumac, sesame, salt, and herbs) and dukka (an Egyptian nut, seed and spice blend). In the Americas, the Creole cuisine of New Orleans is known for its extensive use of thyme. A cooking technique peculiar to Creole cooking is “blackening”: meat or fish fillets are dipped into molten butter, then coated with a spice mix (containing thyme, red pepper, oregano, salt, garlic and onion powder) and then fried very quickly at high temperature in a heavy skillet. Thyme is also a key component of Jamaican jerk seasoning, which can also contain allspice, Scotch bonnet peppers, cloves, cinnamon, nutmeg, garlic, brown sugar, ginger, and salt. Thyme is one of the spice rack’s most versatile herbs and goes great with vegetables, seafood, and poultry. Unlike many herbs, dried thyme retains much of the flavor of fresh and is a suitable substitution. ![]()
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