Thym sauvage à carvacrol (Wild carvacrol thyme)

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Thym sauvage à carvacrol (Wild carvacrol thyme)

Technical guide

Ingredients Carvacrol thyme
Origin France
Net weight 10
Conservation / Utilisation In a cool, dark, dry place.
Price incl. tax €6.50

A mild thyme variety with hints of pepper. Use to season sauces and grilled meats.

Conseil This thyme is perfect for fish and meat sauces as well as vegetable skewers andgrilled meats.

The words of Olivier Roellinger

Cavracol thyme's fragrance is like a condensed version of Herbes de Provence. Its mildly bitter pepper component adds depth to roasted meat juices, infused olive oils and vegetable broths.


Thyme (Thymus vulgaris) is an aromatic herb that spreads in fragrant mats over sunny, dry scrubland areas (garrigues, in French). In the garrigues of Southern France, wild thyme is harvested by hand in the early spring using small sickles, a technique that is in keeping with traditional, sustainable, organic farming practices. Once harvested, the leaves are subjected to gentle drying methods to retain all of their aromatic properties.
Wild thyme varieties have evolved to adapt to different climates by altering their essential oil compositions. This results in the the wide range of scents and flavors found in different types of thyme.
Ancient Egyptians and Greeks were familiar with thyme and used it extensively. Thyme has also been called 'the secret ingredient in French cooking' by foreign food writers. The herb is found in many traditional French recipes, including pot-au-feu (French pot roast), boeuf bourgignon (beef stew with red wine), and cassoulet. Thyme is also an essential component of the French 'bouquet garni.'