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The Turkish pantry

Thyme (dried)

Small dried aromatic leaves for seasoning; keep thyme distinct from oregano and herb blends.

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Dried culinary thyme consists of dried thyme leaves, sometimes with fine stem fragments. This guide follows the recipe’s thyme identity; it does not assign every product sold as kekik to a single botanical species.

Fine narrow gray-green dried thyme leaves in a small speckled ceramic bowl with the sea blurred behind.

Types & forms

Dried thyme leaves

Small dry leaves for mixing into food.

Fresh sprigs · comparison

Leafy woody stems, which require different handling and quantities.

Oregano or mixed herbs · comparison

Separate ingredients whose labels and flavor should be checked.

What to look for when buying

  • Choose a culinary product labeled thyme when that is the recipe requirement. Read the full label of products using a broader common name.
  • Avoid a heavily powdered or salt-containing blend when the method expects dried leaves. Check for intact, dry packaging.

Prepare & cook

  • Measure the leaves into the dish at the stage specified, distributing them through the food. Remove any unusually tough stem pieces.
  • For a smooth sauce, consider the texture the flakes will add; do not substitute a whole woody sprig without arranging to remove it.

Store it well

  • Keep tightly sealed in a dry cupboard away from heat and sunlight.
  • Avoid moisture from wet hands, utensils or steam. Fading aroma is a quality issue; mold or contamination calls for disposal.

Substitutions depend on the dish

Fresh thyme

Leaves and whole sprigs require different handling. Use the recipe’s fresh-herb option if one is supplied.

Dried oregano

It can suit a deliberate variation, but its bolder flavor changes the result and it remains a separate ingredient.

Nutrition

Spices, thyme, dried [1]

Per 100 g edible portion
NutrientAmount
Energy276 kcal
Protein9.11 g
Total fat7.43 g
Saturated fat2.73 g
Carbohydrate63.9 g
Dietary fiber37 g
Total sugars1.71 g
Sodium55 mg
Cholesterol0 mg
Calcium1,890 mg
Iron124 mg
Potassium814 mg
Vitamin D0 µg

Plain dried thyme, per 100 g; not fresh sprigs, oregano or mixed seasoning. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.

[1] U.S. Department of Agriculture, Agricultural Research Service, Spices, thyme, dried

Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.

At the Turkish table

The linked recipes show specific uses of dried thyme in this collection. They do not establish that all herbs sold under the Turkish name kekik have identical composition.

Cook with Thyme (dried)

Thin browned döner slices on pide with tomato, green pepper and an onion-herb side salad

Beef Döner

Thin layers of seasoned beef and mince, chilled into a roll, sliced and quickly browned in a skillet. This is a skillet adaptation of layered döner. A restaurant spit uses a different cooking process. Slice only when the roll is firm but safely cuttable; never force a knife through a solid frozen block.

Whole roasted sea bream with potato slices, tomato, peppers and lemon

Baked Sea Bream

Whole sea bream roasted with thin potatoes, tomato, green pepper and lemon.

Browned chicken and pepper skewers on lavash with grilled tomato and sumac onion

Chicken Skewers

Yogurt-marinated chicken thighs grilled with peppers and served on warm lavash.

Lamb kavurma with flatbread, raw onion and parsley.
Aksaray style

Aksaray Kavurma

Lamb cooked with sheep tail fat, seasoned with kekik and pepper, served in flatbread with onion and parsley.