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Wild Thyme-Australian Native – – 12g

Original price was: $4.99.Current price is: $3.49.

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Weight
12G

Product description

Australian Native Thyme is a native herb whose origins date back centuries. It was previously used medicinally by Indigenous Australians however is now more commonly used in cooking and the making of herbal teas. It’s a highly aromatic herb that’s rich in essential oils that give off a minty aroma when released. Our leaves have been freshly harvested then dried immediately to lock in their vibrant flavour and aroma. This is a true taste of the Australian bush and an excellent edition to our Natives collection.

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Flavour Notes:

Australian Native Thyme is a native herb whose origins date back centuries. It was previously used medicinally by Indigenous Australians however is now more commonly used in cooking and the making of herbal teas. It’s a highly aromatic herb that’s rich in essential oils that give off a minty aroma when released.

Culinary Notes:

Our leaves have been freshly harvested then dried immediately to lock in their vibrant flavour and aroma. This is a true taste of the Australian bush and an excellent addition to our Natives collection. With hints of mint, pepper, and earthy tones, this native herb is super versatile for both sweet and savoury dishes.

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative-free, additive-free, filler-free, and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.

Ingredients:

100% dried Australian native thyme leaves

Country of Origin:

Australia

Other Names or Spelling:

Cut-leaf mint

How to use

With hints of mint, pepper, and earthy tones, this native herb is super versatile.

  • Rub over a whole chicken before roasting for an Aussie twist on a classic
  • Use to season any meat before grilling – why not try some kangaroo or emu to keep with your native theme?
  • Sprinkle over salads, meats, or rice dishes for a finishing garnish
  • Steep the leaves in hot water for a warming, healing brew

The Spice People FAQs

Wild Thyme, also known as Prostanthera cuneata, is a native Australian plant known for its aromatic leaves, which are commonly used as a culinary herb.

Wild Thyme can be used to flavour a variety of dishes, including meats, poultry, seafood, vegetables, soups, and stews. It adds a distinctive herbal flavour with hints of mint and citrus.

To preserve its flavor and aroma, Wild Thyme should be stored in an airtight container in a cool, dry, and dark place away from direct sunlight.

While primarily used as a culinary herb, Wild Thyme may have potential applications in herbal medicine or skincare due to its purported health benefits. Consult with a healthcare professional or skincare expert for advice.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.