Rubbed Thyme

Origin & Story

Thyme is a central culinary herb of Mediterranean and Central European cooking. Its aromatic profile with warm, slightly tart notes goes particularly well with braised dishes, meat, pulses and hearty vegetables. Dried and rubbed, thyme releases its aroma especially evenly over long cooking times.

Highlights

Only rubbed leaves from traditional open-field cultivation in Greece are used. The leaves are sun-dried, coarsely rubbed and carefully sorted – so the aroma stays concentrated, the texture free-flowing and free of coarse stem fragments. The taste is intensely herby, slightly balsamic and typically Mediterranean. Processing is done single-batch at Manufaktur Funke. The exact leaf selection remains my secret.

Quality

The thyme comes from the main harvest with a high content of essential oils such as thymol. Only healthy, green leaves are processed – no stems, no technical aids, no additives.
No anti-caking agents, no artificial flavourings.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

In braised dishes like Irish stew I add the thyme straight to the vegetables while searing. That way the aroma develops early and slowly infuses – ideal with lamb, potatoes and root vegetables.

Recommended use

• For stews, braised dishes and meat sauces

• In roasted vegetables, grill marinades or roasts

• For herb blends or Mediterranean bread toppings

• To flavour beans, lentils or mushrooms

Recipe idea

Irish stew with lamb, potatoes & thyme
View recipe

Origin / Ingredients

Rubbed thyme (Greece).
All ingredients are processed with craftsmanship, 100% at Manufaktur Funke.

Storage

Store in a dry place away from light. Reseal well after opening.