Bela Luz thyme, endemic plant of the Iberian Peninsula. It assumes the name GREEN SALT after being dried and crushed to be used as if it were salt. It has the great property of intensifying the aromas of food, thus helping to considerably reduce the use of salt. Its strong camphor aroma ends up disappearing during the preparation, with the aroma of the ingredients around it prevailing. However, it can overlap if used excessively. It can be used in everything from meat and fish, to vegetables and soups, sauces and drinks. A little top quality olive oil sprinkled with this crushed herb, the Green Salt, is a flavor that leaves no one indifferent. Also known as pure salt, Portuguese thyme and ursa herb, this last term most used in the Mértola region, where it abounds spontaneously. For us, it's the most fantastic of all the thyme. For its color, for the beautiful flower it presents, for the fresh aroma it offers us and for its wonderful culinary potential.