MADARA by tofillo
Thyme (Thymus) is intensely aromatic, with a strong, rich taste and slightly spicy. It flavours sauces, fish, meat, soups, vegetables, salads and pasta. It makes delicious marinades and aromatic oil.
Carefully selected leaves, naturally dried and placed in a package of 30gr.
The doypack package with zip sealing, suitable and certified for food, offers easy opening and closing, absolute protection, ensures the preservation of aromas and at the same time allows visual contact with the product.
- Natural product
- Key ingredient of Cretan and Mediterranean cuisine
- With nutritional and therapeutic properties, it is also used in the pharmaceutical industry
- Can be served as a beverage
- Excellent melliferous plant
- Used to flavour baked goods, beverages and spices
The word “Thymos” comes from the ancient Greek word “thyo” which means sacrifice. Thyme is a slender shrub with a height of 10-30 cm. Its branches are small and woody, while its leaves are 4-10 mm long. Its flowers are pink or lilac.
It self-seeds on infertile stony soils, on hilly and mountainous areas. It is an excellent melliferous plant – thyme honey is considered to be of superior quality and commercial value.
In Greece it is well known for its aroma but also for its numerous healing properties. Greek cuisine honours it as it is used to flavour various foods. It is one of the key ingredients of Benedictine liqueur.
The ancient Greeks used it to stimulate brain function, along with honey and vinegar. The Romans used it in their baths to gain vigour and energy. Alexander the Great used it during his warring campaigns as lice-killing.
In the 16th century, women offered their loved ones soups with grated thyme and beer as aphrodisiacs. At the same time, they used it against melancholy, filling the patient’s pillows with crushed thyme.
It is indicated against sore throat and severe cough. It has antiseptic and antibacterial properties, while it is also used to tone and strengthen the body.
USES IN COOKING
Greatly favours fish, meat and sauces
Pairs perfectly with
bushmeat and sausages
Chopped leaves add a special flavour to soups
Gives a distinct flavour note
to any kind of stuffing
Makes delicious and
Goes with almost every
salad and pasta
Can be combined with oregano and marjoram, perfectly flavouring soups and sauces
Adds a special taste
and aroma to sauces
- 2 Pork chops
- 2 country Sausages
- 2 mashed Garlic cloves
- 1 Lemon (juice and zest)
- 1 glass White wine
- 4 tbsp Extra Virgin Olive Oil
- 1/3 tsp Turmeric
- 1/3 tsp Sweet Paprika
- 3 Allspice grains
- 1 tsp Thyme
- Freshly ground Pepper
- Cut the pork chops into small pieces. Saute for 3-4 minutes
until will be gold. Then add the sausages cut into thick slices
- Once browned and sausages, add the garlic, lemon juice and zest,
thyme and the spices. At the end extinguish with white wine
- Once it boils, lower heat and simmer for 5-10 minutes until
tigania stays with its oil