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Thyme Leaves – Australian grown-15g

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

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Weight
15G

Product description

Thyme leaves are a perennial herb from the mint family originally native to the southern Europe and Mediterranean regions, and a great ingredient for daily cooking. Its dried leaves are gray-green leaves, and it has an herbaceous, minty, light-lemon aroma and mint and lemon flavour. It can be added to soups, stews, clam chowder, stuffing, gumbos, heartier sauces, sausages, roast chicken or pork, and many vegetable dishes, or fish. Its mint-like flavour that pairs well in most dishes. Its characteristic astringency counteracts rich and fatty foods. These are 100% Australian-grown Thyme Leaves that are harvested at their peak and sun-dried to lock in their flavour and aroma. Australian-grown Thyme Leaves are grown, harvested, dried, and processed all on home soil.

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Flavour Notes:

Thyme leaves are a perennial herb from the mint family originally native to the southern Europe and Mediterranean regions, and a great ingredient for daily cooking. Its dried leaves are grey-green leaves, and it has a herbaceous, minty, light-lemon aroma and mint and lemon flavour. It can be added to soups, stews, clam chowder, stuffing, gumbos, heartier sauces, sausages, roast chicken or pork, and many vegetable dishes, or fish. Its mint-like flavour that pairs well in most dishes. Its characteristic astringency counteracts rich and fatty foods.

Culinary Notes:

Derived from the Mediterranean, Thyme is a herbaceous, minty, light-lemon scented herb with a mint and lemon flavour that works beautifully with so many flavours in meat, vegetable and seafood dishes. It can even be paired with citrus flavours in sweet dishes.

Health Benefits:

Thyme contains principles that have disease preventing and health benefits, offering high levels of quality phytonutrients, minerals and vitamins that are essential for optimum health. It contains thymol, one of the important essential oils, which has antiseptic, and anti-fungal characteristics. It can be used in a hot drink to soothe a sore throat, painful cough or bronchitis. It also contains one of the highest antioxidant levels among herbs. Its leaves are one of the richest sources of potassium, iron, calcium, manganese, magnesium, and selenium. It is a source of vitamins like B-complex, vitamin-A, vitamin-K, vitamin-E, vitamin-C, and folic acid.

Ingredients:

100% dried Australian Thyme Leaves

Country of Origin:

Packed in Australia from 100% local Australian products

Other Names or Spelling:

Packed in Australia from 100% local Australian products

How to use

  • Thyme can be added early on in cooking as it takes time to release its flavour and due to its intense flavour should be added sparingly. However, prolonged cooking can result in the evaporation of its essential oils
  • Season chicken burgers with thyme and parmesan. It also adds a meaty note to mushroom and lentil burgers
  • Add to bread making or combine with savoury fillings in focaccia
  • Used with parsley and bay leaves, parsley and celery as the core ingredients of bouquet garni
  • It can be mixed with other herbs and its characteristic herb flavour to the popular Middle Eastern blend known as za’atar
  • It can be added to flavour patés and terrines, casseroles, tomato and wine-based sauces, spice rubs, stews, marinades, Thick vegetable soups, clam chowder, bread stuffing, gumbos, heartier sauces, roast chicken or pork, many vegetable dishes, or fish
  • It can be combined with garlic to spread over lamb before cooking
  • With chicken can be sprinkled over it before grilling
  • Thyme herb tea is a popular health drink

The Spice People FAQs

To preserve their flavour and aroma, Thyme Leaves should be stored in an airtight container in a cool, dry, and dark place away from direct sunlight.

Thyme is commonly used in Mediterranean and French cuisines, where it’s a key ingredient in dishes like herbes de Provence blends, bouillabaisse, ratatouille, and grilled seafood.

Yes, Thyme Leaves pair well with a variety of other herbs and spices, such as rosemary, oregano, sage, garlic, and black pepper. Experimenting with different flavour combinations can enhance the taste of your dishes.

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.

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.