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Description Scientifique
In the Middle East, zaâtar is a spice blend, but in Morocco, it’s a shrubby herb from the thyme and oregano family with slender leaves and clusters of purple flowers. Used in dried form, the tiny, flaky green leaves have a flavor more redolent of oregano than thyme. The best Moroccan zaâtar comes from the High Atlas.
Fresh or dried, thyme leaves and flowers lend a sprightly essence to flavoring casseroles, soups, stews, and sautéed vegetables. Chopped fresh or dried and combined with parsley and bay leaves, thyme is included in the French combination of herbs called bouquet garni, used to season stock, stews, and soups. Eggs, meats, fish, and bean dishes are all enhanced with a sprinkling of thyme.\r
In addition to its application in the Moroccan kitchen , the Thyme herb has many health benefits such as potpourri, mood-enhancing aromatherapy, sachets that repel moths, ointments for fighting infection in scrapes and cuts, and cough elixirs and mouthwashes for canker sores and throat infections.

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