Eastanbul Wild Thyme, 1.76oz, Mediterranean Zaatar Thyme Seasoning, AKA Thymbra Spicata, Perfect For Tea & Culinary Seasoning, Dried Leaves, Mediterranean Herb, Natural, Vegan

I used it for morocan tea,is the best tast with mint 👌, amazing

This thyme is quite pungent. Seems to be much stronger than "Regular" thyme, and-from my experience, anyway- the quantity needs to be factored in with recipes...That is NOT a negative, though. It seems to take somewhat less in recipes, as mentioned above.That's a good thing!

Great item for a great price. I love that this is from Turkey.

Review of Eastanbul Wild Thyme, 1.76oz Mediterranean Zatar Thyme Seasoning, AKA Thymbra Spicata, Spiked thyme, For Tea & Culinary Seasoning, Dried Thyme Leaves, Thyme Herb, Mountain Wild Thyme sold by Deal Ark LLC doing business on Amazon as Best Deals 2 Ship.This is a larger plastic shaker bottle of dried thyme leaves received with a Best Before date approximately 33 months from receipt.The Best Before date (or similar wording) probably is ignored by users (including myself).Wild thyme is often described as “spikey” which describes these very well. Out of the bottle these are longer in length than domestic thyme with one end feeling a bit spikier than domestic thyme.It may just be an interpretation on my part but these seem to take a little longer to soften up when cooking.The flavor seems to be more woody or earthy than dried domestic thyme and is a bit stronger as well.Since these are dried it is hard to judge the freshness but these do not seem to be old or stale.

Though wild thyme does not grow naturally in Egypt, it was brought from around the Levantine because its flavor was so prized. In ancient Egypt it was known as "saem". They attempted to cultivate it, but the climate wasn't advantageous to it so this collapsed in around the 18th dynasty. It was even found in the tomb of Tutankhamun ("King Tut"), who was buried with only the best.As an aside, despite the description this isn't the spice za'atar. It is often used in za'atar spice *mix*, but za'tar as a standalone herb is Origanum syriacum. Also translated as "hyssop" in the Bible, and known as "esov" or "esob" in Hebrew. Both have been prized throughout the Middle East for its purported health benefits for thousands of years.Ok, enough history. It is very flavorful and a bit different from the regular cultivated thyme you may get from the grocery store. It has loads of flavonoids, and a bolder flavor. It is "spikey" so I grind it in a little mortar and pestle before using, which I also find releases more flavor and aroma. I then sift it. Can be used on anything where you would use regular thyme, rosemary, or fresh oregano. Roasted meat, marinara, al fredo, bread with some olive oil, vegetables, or even used as a tea.It's a great addition to your spice cabinet. It has a wonderful flavor. I have gotten to where I like the original, wild, heirloom versions of foods rather than GMO modern versions and if you like this too I'm sure you'll enjoy it. Fork like an Egyptian...

This Wild Thyme (Thymbra Spicata) is not the same thyme that you buy in your supermarket spice aisle (Thymus vulgaris). It's a much better variety in my opinion and while you can use it for ordinary cooking, it really shines through for it's purported health benefits (search Pubmed for more information on this). It's a bit "rougher" texture than what you'll find in your standard supermarket fare, but this allows the Carvacrol to more easily exit the plant material and enter your meal. Again, search Pubmed for the advantages of Carvacrol from thyme.

This Thyme has such a lovely lemony scent profile to it. Thyme is one of my favorite spices and I was really excited to try this variation. It does not disappoint. The leaves are nice and large, unlike some of the generic Thyme you buy in the store. I absolutely love the depth of flavor in this Thyme. Its earthy and warm.I did notice that there are a few stem pieces mixed in, so be careful to snatch them out if you see them.

Thyme is something I seem to always need for a recipe, yet never have on hand. A bunch of thyme really doesn't have all that much by the time I strip the leaves off the stems. I've tried dehydrating, but haven't been able to get the timing right, either too dry or moist enough to mold. Blech!So, I reluctantly bought this and am so happy I did. It smells wonderful and the flavor does not overwhelm a dish. There's enough here to get me through plenty of roasts, broils and even a cup of tea or two. I'm a fan.