Globalizing Food Excellence

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Castroni Thime Leaves


Quick Overview

Thyme (Thymus L., 1753) is a genus of plants in the Lamiaceae family and is a native of southern Europe.
Its scientific name derives from the greek strength, courage, qualities that would wake in those who smell the balsamic fragrance.
Thyme leaves are one of the best antiseptic in nature. They have excellent digestive properties, diuretic and cleansing. The thyme honey is very well known for its expectorant properties therefore effective in the treatment of all colds.
In French cuisine is the basic flavour for excellence: it is always used in vegetable and meat broths of any kind, and is often used in barbecue sauces. In Italy, as well as to flavour fish dishes, roast meat or poultry, is used to marinate or to give a flavour to butter-based sauces. Thyme goes well with capers, olives, anchovies and eggs.

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