Thyme is a popular herb used in many cuisines around the world, known for its distinct aroma and flavour. Whether you use it fresh or dried, this herb is a versatile ingredient that can enhance the taste of your favourite dishes. In this blog post, we will explore the origin and history of thyme, how it is produced and used in cooking, as well as some alternatives to this beloved herb.
About Thyme (Ditin)
Ditin is a small, aromatic herb with tiny leaves that are used as a seasoning in a variety of dishes. It is believed to have originated in the Mediterranean region, where it has been used for thousands of years. The ancient Greeks and Romans used it as a medicinal herb and as an ingredient in cooking.
Ditin is grown in many parts of the world, including Europe, North Africa, and Asia. Fresh thyme is widely available in most supermarkets and can be grown at home in a herb garden.
How To Use It
This herb can be used in a variety of ways in cooking, whether fresh or dried. It pairs well with meats, poultry, fish, vegetables, and grains. To use fresh thyme, strip the leaves from the stem and chop them finely. The dried version can be added directly to a recipe, but be sure to use it sparingly as it has a stronger flavour than the fresh one.
Thyme is a popular ingredient in many dishes, including roast chicken, beef stews, soups, and sauces. It is also a key ingredient in the French herb blend “Herbes de Provence” which also includes rosemary, oregano and marjoram.
Alternatives
If you don’t have thyme on hand, there are a few alternatives that you can use to add a similar flavour to your dishes. Rosemary is a great substitute, especially in meat dishes.
Oregano and marjoram are also good alternatives and are commonly used in Mediterranean cooking. Sage can also be used as a substitute, particularly in dishes such as roast chicken or pork.
Favourite Recipes
Here are some of our favourite recipes using thyme. You can find our complete archive for this ingredient here.
Boulet Ton (Mauritian Tuna Croquettes)
Lanti Nwar (Mauritian Brown Lentil Soup)
Lanti Rouz
