Thyme (Thymus vulgaris) — Dried Culinary Herb for Steak, Lamb & Western Cooking

Thyme (Thymus vulgaris), known in Chinese as Bǎi Lǐ Xiāng (百里香), is the dried aerial part of a beloved culinary and traditional herb. Long prized in both Western kitchens and herbal traditions, thyme has been used as an aromatic seasoning for roasted meats, soups, and sauces, and as a warming, aromatic herb in folk wellness practice. Its nature is warm, pungent, and gently drying, making it a classic herb for supporting digestion and warming the body.

Key Selling Points

• Dried Thyme (Thymus vulgaris)
• Traditional culinary and aromatic herb
• Ideal for steak, lamb, and pasta
• Warm, pungent, and aromatic nature
• 500g bulk pack for daily cooking

Quality & Sensory

Each batch is carefully dried to preserve its small, grey-green leaves and its warm, earthy, slightly peppery aroma. When crushed or simmered, thyme releases a robust, herbaceous fragrance with notes of mint and citrus, adding depth to roasted meats, stews, and sauces without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Seasoning for steak and lamb
• Italian pasta and pizza toppings
• Western soups, stews, and sauces
• Roasted vegetables and poultry
• Herbal tea blends

Traditional Uses

In folk herbal practice, thyme is brewed as a warming tea to support digestion and comfort during cold seasons. It is also added to soups and broths as an aromatic culinary herb, and paired with ingredients like rosemary, oregano, and garlic in Western cooking. In traditional Chinese food wellness culture, thyme is used as a warm, aromatic seasoning that helps balance rich meats.

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