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Spice Thyme Leaves

Original price was: $10.00.Current price is: $7.50.

Thyme or fully known as Thymus vulagaris is a low growing herbaceous plant, sometimes becoming somewhat woody. Thyme has a mighty flavour and aroma courtesy of the tindy dark green leaves.

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Thyme or fully known as Thymus vulagaris is a low growing herbaceous plant, sometimes becoming somewhat woody. Thyme has a mighty flavour and aroma courtesy of the tindy dark green leaves. The leaves are known for their spicy and resinous aroma which add a distinctive aromatic flavoring to sauces, stews, stuffings, meats, poultry almost anything from soup to salad.

Packaging Information

• Quantity per case: 12 x 175 GR.

Size and Shape of Product

• Packaging Form: Bottle. Leaves.

Yield or Serving Size

• Serving size: 0.5g.

Servings per Case

• 12

Quality and Format

• Lemon-turpentine aroma. Distinct and pungent. Grey-green (low levels of purple and white flowers may be present).

Storage and Usage

• Available in 1 Litre Polyethylene Terephthalate (P.E.T.) clear plastic container, compatible with all spices, freshness seal and a shaker, spoon, pour cap feature.

Handling Instructions

• Store in 50-80°F / 10-30°C, <70% RH. Avoid direct light, heat, odour.

Additional Product Information

• Shelf life: 1440 days.

Marketing Statements

• Sysco and McCormick are committed to providing you with only the highest quality spices and seasonings available. • From the field to your table, we are dedicated to ensuring our Sysco Imperial/McCormick products meet or exceed quality and safety standards.

Culinary Applications

• Thyme is used in flavouring chowder, meats, sausage, cottage cheese, creamed chipped beef, creamed chicken, Creole seafood dishes, poultry dressing, tomatoes, marinades, vegetables, fish, and cheese dishes. Thyme butter is good over creamed white onions, asparagus, green beans and eggplant. Whole spices are best suited to long cooking recipes and should be added as soon as cooking begins to yield greatest amount of flavour.

Preparation and Cooking Instructions

• Note: Whole spices are best suited to long cooking recipes and should be added as soon as cooking begins to yield greatest amount of flavour.

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