PRODUCT DESCRIPTION : Thymus vulgaris is a commonly used culinary herb. It also has medicinal uses. Common thyme is a Mediterranean perennial which is best suited to well-drained soils and enjoys full sun. Thyme is widely cultivated for its strong flavor, which is due to its content of thymol. Thyme is best cultivated in a hot, sunny location with well-drained soil. It is generally planted in the spring, and thereafter grows as a perennial. It can be propagated by seed, cuttings, or by dividing rooted sections of the plant. It tolerates drought well. The plants can take deep freezes and are found growing wild on mountain highlands.

Thyme is often used to flavor meats, soups and stews. It has a particular affinity to and is often used as a primary flavor with lamb, tomatoes and eggs. Thyme, while flavorful, does not overpower and blends well with other herbs and spices. In some Levantine countries, and Assyrian, the condiment za’atar (Arabic for thyme) contains thyme as a vital ingredient. It is a common component of the bouquet garni, and of herbes de Provence.

A tea made by infusing the herb in water can be used for coughs and bronchitis. Medicinally, thyme is used for respiratory infections in the form of a tincture, tisane, salve, syrup, or by steam inhalation. Because it is antiseptic, thyme boiled in water and cooled is very effective against inflammation of the throat when gargled three times a day, with the inflammation normally disappearing in two to five days. The thymol and other volatile components in the leaf glands are excreted via the lungs, being highly lipid-soluble, where they reduce the viscosity of the mucus and exert their antimicrobial action. Other infections and wounds can be dripped with thyme that has been boiled in water and cooled.

SHIPMENT QUANTITIES

  • Max. 7 mton in 20′DC – Dry Van

  • Max. 14 mton in 40’DV – Dry Van

  • Max. 15 mton in 40’HC – High Cube

MICROBIOLOGICAL ANALYSIS : No Microbiological limits can be guaranteed unless the material is treated by Microbiological reduction process cos it’s a natural product.

 

PHYSICAL PROPERTIES

Calibration

Below 3500 micron (Min. 95%)

Below 500 micron (Max. 5%)

Moisture

7 – 12%

Volatile Oil

Min. 2%

Ash

Max. 10%

Acid Insoluble Ash (AIA)

Max. 1%

 

 

NUTRITION FACTS ( In 100 g )

Energy

101 Kcal.

Thiamin

0,48 mg

Calcium

405 mg

Protein

5,56 g

Riboflavin

0,471 mg

Potassium

609 mg

Total Fat

1,68 g

Vitamin A

4751 IU

Magnesium

160 mg

Carbon Hydrate

24,45 g

Vitamin C

160,1 mg

Iron

14,45 mg

Dietary Fiber

14 g

Niacin

1,824 mg

Sodium

9 mg

 

Country of Origin : Turkey

Packaging : 10 kg in Kraft Paper Bag. Packaging can be changed according to the customer demand

Appearance : Characteristic, Green with some Brown leaves, strong aromatic and mediterranean taste

Odor      : No foreign or off-odor

Flavor  : Good Characteristic and Aromatic Lingering Flavor

Additive/ Preservative: None

Labeling : Every bag is labeled with products name, weight, produce date, shelf life and customer code

Storage : The product should be stored in a cool, clean, dry place and away from direct sunlight.

Shelf Life : 12 months from date of production when stored in the conditions noted above