Pebrella is a wild variety of thyme, native to the province of Valencia and the north of Alicante, being difficult to find outside of these areas. It has a very intense aroma and gives great flavour to dishes, so it is usually used in moderation.
Its individualistic flavour is essential for making gazpacho manchego, to which it gives a lot of strength, and for game stews. It is used to season olives and make pickled foods, to which it contributes a wilderness flavour.
Try it with snail stews in sauce.
To bring out its flavour, try sautéing the leaves in a little olive oil before cooking them. Strain it afterwards so as not to have leaves in your stew.
Replace thyme with pebrella in your tomato sauce, and you will discover a new country flavour full of aromas!
