What is dried thyme?
Dried thyme is produced by drying the leaves of the thyme plant after harvest, separating them from the stems and sieving. Most of what is traded as "kekik" in Türkiye is botanically Origanum (Turkish oregano, Origanum onites); Thymus species (garden thyme) have a different aroma profile. The aroma comes from carvacrol and thymol in the volatile oil. Türkiye supplies a large share of world oregano exports; the Aegean and Mediterranean regions are the main growing areas.
How is it produced?
Plants are harvested at flowering, dried in shade or in dryers to below 12% moisture, the leaves are separated from the stems and graded by sieve size (leaf, cut leaf, ground). Steam-treated grades are common for microbiological safety. Sieves and colour sorters remove stones, soil and foreign plant material.
Applications in food manufacturing
Pizza, pasta and tomato sauces; meat and chicken marinades; fermented sausage and meatball mixes; bakery and cracker toppings; olive, cheese and pickle seasonings; spice blends and herbal tea products. Typical usage in the finished product is 0.2–1%.
Technical properties and quality criteria
Check volatile oil (≥ 1.5–2.5%; higher in Origanum), moisture (≤ 12%), stem ratio (≤ 5%), sieve size (2–6 mm leaf or ground), colour (green-grey; yellow-brown indicates old crop or sun damage), total and acid-insoluble ash, microbiological values and pesticide residues. The botanical species (Origanum/Thymus) should be stated in the specification.
What to check when buying
Choose the species by application: Origanum for pizza and sauces, Thymus for some European recipes. Leaf integrity and colour matter for appearance; sample evaluation is recommended. New-crop product gives brighter colour and higher volatile oil. Obtain the specification, lot-specific COA, origin document and, on request, a pesticide report with the quotation.
Wholesale sourcing: price and minimum order
The wholesale price of thyme is set by crop size, species, sieve size, stem ratio, sterilisation and order quantity. The typical minimum order is one pallet (500 kg); as thyme is bulky, pallet weight may be lower. PERDIST identifies the grade suited to your application, compares sources and provides a written quotation with documents.
Frequently asked questions
Specification summary
The values below come from the Dried Thyme page of the PERDIST catalogue and are confirmed per batch with the specification and certificate of analysis on every shipment.
| Field | Value |
|---|---|
| Typical properties | Volatile oil ≥ 1.5–2.5%, moisture ≤ 12%, stems ≤ 5%, green-grey colour, 2–6 mm leaf cut or ground. Values vary by origin and harvest. |
| Applications | Pizza, pasta and tomato sauces, meat and chicken marinades, bakery and cracker toppings, olive and cheese seasonings, spice blends. |
| Usage rate | Typically 0.2–1% in the finished product; dried thyme is roughly three times stronger than fresh. Colour and leaf integrity can be critical for product appearance. |
| Shelf life and storage | Typically 18–24 months in unopened packaging; store cool, dry, sealed and away from light. |
| Packaging | Typically 20–25 kg kraft bags or cartons with PE inner liner; pallets of 500–1000 kg. 5–10 kg packs considered on request. |
| Minimum order | Usually one pallet (500 kg). Smaller quantities for trial production are stated in the quotation depending on product and supplier. |
| Origin | Common origin: Türkiye (Aegean and Mediterranean regions). Documented per lot in the quotation. |
Documents to request from the supplier
- Sieve analysis and particle distribution: grind size against your target.
- Aflatoxin, ochratoxin A and dye residue results, with the method used.
- Batch certificate of analysis and origin document, showing the number of the batch shipped.
For supplier selection, auditing and the approved supplier list, see the supplier evaluation and approval guide.
Sample and approval steps
The steps from requesting a sample to the application trial and keeping a reference sample are set out in the ingredient sample evaluation and approval guide.
Regulatory and documentation context
Contaminant limits for spices (aflatoxins, ochratoxin A, dye residues) sit under the Turkish Food Codex contaminants regulation, and an export shipment follows the limits of the destination country. Check the certificate of analysis for the method behind each parameter.
Need current pricing, minimum order, origin or technical documents for this ingredient? Tell us the application and monthly quantity; we reply with a written quotation within one business day.