Avishan shirazi (Shirazi thyme)

Zataria multiflora

herb

Small gray leaves tasting of thyme and oregano, dried to flavor doogh, yogurt, kebabs and Iranian soups.

Origin

Southern Iran (Fars), Pakistan, Afghanistan

Season (United States)

all year round

Preparation

Dried, it is crumbled between the fingers into yoghurt, doogh or over kebabs, or added to a soup at the end of cooking; a pinch is enough.

Molecules

In small amounts, not counted Rosmarinic acid · Lutein and zeaxanthin · Chlorophyll

Did you know?

It grows only in Iran, Pakistan and Afghanistan, on dry slopes.