Thymus Mastichina taste is fresh and sweet, with traces of eucalyptus and camphor, it can be used both for infusions, cooking or terapeutical purposes.

APPLICATIONS
Infusions. Meat dishes, rice, cured sausages and cheese. In the food industry, its essential oil is used to aromatize soups and meat servings. It is an excellent substitute for salt, and for that reason is entitled as ‚Äúpure-salt‚ÄĚ.
Discover here our recipes.

TERAPEUTICAL PROPERTIES
Its antiseptic virtues are mainly expresses through its relaxing and decongestant effect in the respiratory tracts ‚Äď colds and influenza, viral bronchitis, expectoration, sinusitis and asthma.

CAUTIONS
May have adverse effects on attention.

GENERAL CHARACTERISTICS
Name : Thymus Mastichina (Thymus mastichina L.)
Part of the plant used: Leafs

PHYSICO-CHEMICAL CHARACTERISTICS
Flavour: Its taste is fresh and sweet, with traces of eucalyptus and camphor.
Appearance: dark green leafs

Weight0.19 kg

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