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This term refers to both the raw botanical source and the processed culinary mixture. When referring to the spice blend, it is treated as a mass noun, similar to "salt" or "pepper," describing a collective substance rather than individual units.

In a culinary context, it carries a strong cultural association with Levantine cuisine. While the blend's composition can vary by region or household, the presence of sumac and sesame is typically expected alongside the wild thyme.