Carvacrol (wild thyme)

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Carvacrol (wild thyme)

Technical guide

Ingredients Carvacrol (wild thyme)
Origin France
Net weight 10
Conservation / Utilisation In a dry, dark place such as a closed cupboard.
Price incl. tax €6.50

A mild strain of thyme with a slight peppery note. Carvacrol is very good with sauces and barbecued meats.

Conseil This thyme is ideal for fish or meat sauces. But also perfect for vegetables or barbecued meats.

The words of Olivier Roellinger

This thyme has a smell of a condensed Provence herbs. Its sweet peppery bitterness which gives an interesting taste to a roast juice, an olive oil or even a vegetable broth.


Thyme (Thymus vulgaris) is an aromatic plant which flourishes in a wild dry and sunny environments such as scrubland, in the form of odoriferous mats.
In the scrublands of southern France, during the spring this wild thyme is hand-picked using a sickle, according to traditional methods and organic farming practices, then it is gently dried.
Thyme has adapted to its environment by changing the composition of its essential oil, which explains the differences of perfums and flavors between these wild thyme.

Thyme was known and appreciated by the ancient Egyptians and Greeks. Foreign cook writers used to say it was the "secret of French cuisine". Thyme is used in many French traditionnal recipes such as stew, beef bourguignon, cassoulet. Thyme is the essential ingredient of the "bouquet garni".