1. Spice/Herb Presentation
Thyme & Tumeric

2. Thyme
Thyme is used to impart a minty and citrusy flavor to foods, marinades and as a component in spice blends such as bouquet garni, Zataar and of herbes de Provence.

3. Thyme
Native to Europe, North Africa and Asia,
a perennial best cultivated in a hot sunny location with well drained soil.

4. Thyme
It is available fresh dried and ground.

5. Thyme likes
Beef, carrots, chicken, figs, fish, goat cheese, lamb, lentils, onions, peas, pork, potato, soup, tomato, venison.
Great with Mediterranean dishes, stews, eggs, seafood, poultry.

6. Thyme Prevalent in Greek, German and Turkish flavor profiles.
the word thyme comes from the Greek Thumos and is part of the Greek flavor profile.
Tips:
Toss sprigs into boiling water to flavor steamed rice
Strip leaves from stems by pulling through fork tines.

7. Greek Marinade for Grilled Chicken
Author Steve Cylka
Ingredients
4 boneless skinless chicken breasts
1/3 cup olive oil
1/4 cup red wine vinegar
juice of 1 lemon
4 garlic cloves , minced
1 tbsp oregano
2 tsp thyme
1 tsp salt
1 tsp ground black pepper
Instructions
Mix all the ingredients, minus the chicken breast in a bowl. Place the chicken breasts in a dish and pour the marinade over them, turning them in the marinade to ensure that they are completely coated. Cover the dish with a lid or plastic wrap and place in the fridge for at least an hour.
Place the chicken on a hot grill and cook, turning once, until the meat has an internal temperature of 165F. Grilling boneless skinless chicken breast takes about minutes, but can vary depending on the size and thickness of the meat. Remove from the grill and let the chicken breast rest for a few minutes before serving to allow the juices to draw back into the centre of the meat.

8. Turmeric
Turmeric is a mildly bitter, peppery, mustard smelling, spicy rhizome. It is used mostly in Eastern cooking and for color.

9. Turmeric
Turmeric is found mostly as a powder and hails from India and Indonesia.

10. Turmeric likes
Beans, chicken, curry, lamb, lentils, white meats, paella, rice, shellfish.

11. Turmeric
Tumeric is used in East Indian, Indian, Singaporean, Southeast Asian, Thai, and Spanish cuisines. It is a common ingredient in curries.

12. Gently boil the lentils in a large saucepan of cold water (around 4 cups will do) and stir in the turmeric and black cardamom pods (if using)—this will add a subtle smoky flavor. Allow to cook for around 45 minutes, or until the lentils have softened and started to break down. Skim off any foam that sits on the top and give the lentils a stir every now and again in case they begin to stick on the bottom. If they boil dry, add more water.
Once the lentils have softened, turn down the heat and make the tadka. Gently heat the oil in a skillet and add the cinnamon sticks, green cardamom pods and cloves. When the cardamoms have turned white and the heads of the cloves have swollen, you are ready to stir in the mustard and cumin seeds. When they are sizzling, stir in the scallions, chiles, garlic and ginger.
After a minute, stir through the tomatoes and turn off the heat. Pour the tadka into the dhal so that it floats on top. This is the traditional way to serve it, with the scented oil sitting on top, but I prefer to stir it through. Season with salt, sugar and lemon juice. Finally, stir through plenty of chopped cilantro and serve with some rice or fresh bread for the ultimate comfort food.
Tadka Dhal
1 1/2 cups dried toor dhal (yellow lentils/yellow split peas), rinsed in several changes of water
1 teaspoon ground turmeric
2 black cardamom pods (optional)
3 tablespoons vegetable oil
2 cinnamon sticks
4 green cardamom pods
6 cloves
2 teaspoons black mustard seeds
1 teaspoon cumin seeds
2 scallions, finely sliced
2–3 chiles, any color, seeded if you don’t like it fiery, some chopped and the rest left whole
2 fat cloves garlic, finely chopped
1 tablespoon peeled and finely chopped fresh ginger
6 cherry tomatoes, cut in half
Good pinch of sea salt, or to taste
1 teaspoon sugar, or to taste
Juice of 1/2 lemon, or to taste
Lots of chopped cilantro, to garnish