KARAPUZ

KARAPUZ is a medium-late variety of annual thymus, 40–42 cm tall, with an intermediate bush and dark green linear-lanceolate leaves covered with pubescence. Flowers are arranged in axillary false whorls, almost white with a pink edge. The mass of 1000 seeds is 0.6–0.7 g.

The variety is distinguished by strong and sharp pepper-like aroma, which is stably preserved in dried mass due to high essential oil content (≈0.68 %). Main components are carvacrol (34 %), thymol (up to 12 %) and γ-terpene (up to 6 %). Thanks to these properties, karapuz is suitable for culinary use as well as a medicinal agent. In the food industry, it is used for drying, and also added to stews, soups, meat dishes and stuffings.

The yield of green mass reaches 160–180 c/ga, dry – 60–75 c/ga, seeds – 2.5–3.3 c/ga. The variety is fully suitable for mechanized cultivation both for phytomass and for seeds, which makes it convenient for commercial production. In cosmetology, karapuz is used thanks to its aromatic properties, as well as micro- and macroelements contained in the plant.