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Thyme: What Goes Well With the Mediterranean Spice?

Thyme is a typical spice from the Mediterranean region and is therefore often used in Mediterranean cuisine. It can be used fresh or dried. In the dried version, thyme has a particularly high seasoning power. It only develops its aroma fully under higher heat, so it is preferably used for cooked dishes. The thyme is added during the cooking process. It can then also be cooked as a whole branch and removed again before serving. The herb is said to have a positive effect on digestion, which is why thyme is suitable for flavoring difficult-to-digest and rather fatty dishes.

The herb is available in many different varieties, such as lemon or orange thyme, caraway thyme, or Jamaican thyme. They all vary in taste and can be used in different ways. Orange and lemon thyme bring a light citrus aroma, while caraway thyme also tastes like caraway. Jamaican thyme is very commonly used for fish, especially in its Caribbean homeland.

  • Soups and Stews: Thyme adds flavor to many vegetable soups and stews. Tomatoes in particular harmonize well with the spice. For example, thyme is an integral part of ratatouille and can also be combined very effectively in other variants with Mediterranean vegetables such as aubergines, peppers, or zucchini. It also gives tomato sauces, for example for pasta or meat, an aromatic note.
  • Meat and fish: Thyme refines many preparations with meat thanks to its spicy, tart aroma. For example, the spice goes very well with almost any type of meat, especially lamb, game, beef, but also poultry. Since the spice only develops its full aroma after cooking for a while, it is also very suitable for stews based on meat and vegetables. Thyme can also be combined well with fish.
  • Potatoes: The mild taste of potatoes becomes much more aromatic with the addition of thyme. For example, potato soups can be seasoned accordingly. Potato gratin as well as any other type of potato casserole often contains thyme.
  • Other herbs: Thyme harmonizes very well with various other herbs. A combination of thyme and rosemary is very classic. However, both herbs have a very intense aroma, which is why you should make sure that they do not dominate the dish too much and mask other aromas. Thyme is also an integral part of various herbal mixtures, for example, “Herbs of Provence”. After all, the spicy, tart taste of the herb can be complemented very harmoniously with garlic.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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