Taste: Sharp, peppery, and slightly bitter (more so when overused), like thyme, but stronger with slight anise-like flavors. When cooked, it gets a mellower, nutty flavor.
Look: Light brown to grayish in color.
Smell: Faintly of thyme (stronger aroma when crushed).
Add a pinch to starchy foods like potatoes, lentils, root vegetables, legumes, and beans.
Brew in a tea.
Use in breads, rotis, fritters, fried foods, seafood and shellfish.
Pairs well with coriander, garlic, ginger, oregano, and turmeric.
- Use sparingly, a pinch is enough for a whole pot of rice.
- Use whole to add a little crunch to your dish.
Grown mainly to extract the volatile oil thymol, which has been used as a…
- Antiseptic (can kill Salmonella bacteria)
- Digestive when chewed
- Powerful body cleanser in Ayurvedic medicine
- Cure for cholera, asthma, coughs
- Pain reliever for headaches and heartburn (see tea in uses)
- High-blood pressure reducer
Disclaimer: The sole purpose of the Health Benefits section of our spice pantry is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.