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Grown in the temperate region of the Himalayas, this culinary herb is cultivated above 6,000 feet. Handpicked, shade-dried and packed in whole leaf form (to preserve maximum fragrance and color) by a group of 40 farmers (most of whom are women) nestled in the picturesque village of the Kumaon region. Farmers in this group are encouraged to grow these culinary herbs naturally, in small patches without any chemical inputs and to carry on this activity for supplementary income while continuing with their traditional agriculture and horticulture activities. Women, especially are most happy with this programme as they not only have an opportunity to earn home-based income and get money directly into their hands which is spent on children’s fees and other personal expenses.
Thyme is very much a summer herb with a pungent minty, light-lemon aroma.
Uses: Thyme is a fantastic spice to flavor poultry, meat, vegetables, soups, cream sauces, or fish dishes.
Cooking tip: For using dried thyme in a dish, add it early in the cooking process. As it requires more exposure to moisture and heat to release its flavor.
Storage: Store in an airtight container in a cool, dry, dark place. Can be stored upto 6-9 months from the date of packing. Heat, humidity, air, and sunlight all have detrimental effects on the flavors and aroma of the spice as they break down the chemical compounds (also known as essential oils).
Did you know: Thyme has always been a considered a plant that could grant courage. In fact, Medieval knights often tucked it in their armor as a charm when they went to war.
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