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Home > Types of Spices > Leaves > Thyme Leaves
Thyme Leaves
ThymeBotanical name:Thymus vulgaris Linn (Thyme)
Thymus serpyllum Linn (Wild Thyme).
Family name:Labiatae.

Indian names are as follows:
Hindi:Banajwain
Punjabi:Marizha, Masho, Rangsbur
Urdu:Hasha.

Dried leaves and flowering tops of both the species are known as Thyme, though commercially the cultivated variety, that is the first variety is important and globally popular. It is not traditionally popular spice in India, but gaining popularity during recent past due to impact of globalization.

The dried leaves are curled, of brownish green color, usually not longer than 6 to 7 mm and marketed in whole or ground form. The flavor is aromatic, warm and pungent.

The analysis of the spice gives following composition:
Moisture:7.1%
Protein:6.8%
Fat:4.6%
Fiber:24.3%
Carbohydrates:44.0%
Total ash:13.2%
Calcium:2.1%
Phosphorus:0.20%
Iron:0.14 mg/100 gram
Sodium:0.08%
Potassium:0.9%
Vitamin A (carotene):175 I.U./100 gram
Vitamin B1:51 mg/100 gram
Vitamin B2:0.4 mg/100 gram
Vitamin C (ascorbic acid):12 mg/100 gram
Niacin:4.9 mg/100 gram.
Calorific value: 340 calories/100 grams.

Crushed thyme on steam distillation yields about 2.5% volatile oil, which is a colorless to yellowish-reddish liquid with a pleasant odor characteristic of the herb and a sharp taste.

The chief constituent of the oil is thymol (about45%). In the pure state, thymol consists of colorless, translucent crystals possessing aromatic thyme like odor and a pungent taste. Thymol is in great demand in India and a lot of thymol is being imported. Even globally thyme has in great demand.The wild thyme yields 0.5% essential oil, as compared to 2.5% in cultivated thyme, which contains phenol etc.

Thyme LeavesThe herb is used to season tomato soups, clam chowder and juice, fish and meat dishes and poultry dressings. It is also used in liver sausage, pork sausage, headcheese, cottage cheese, cream cheese and bockwurst.

The oil of thyme is also popularly used for flavoring purposes. It is preferred in food industry than the spice itself because the oil can be appropriately dosed. The oil is well recognized for its medicinal properties. It is employed in preparations for treatment of bronchitis and whooping cough. The oil of wild thyme is applied to tooth ache. In the Punjab, the herb of wild thyme is given in weak vision, complaints of stomach and liver, suppression of urine and menstruation.

Te herb has a lot of medicinal virtues. It has capacity to thin phlegm and blood, thus acts as expectorant and reduces serum cholesterol. It is good for cough, stomach troubles and a lot of other qualities. In Europe, it was traditionally used as part of home remedy. Thus, it can be used for manufacture of herbal medicinal preparations.

Uses
  • It has warm clove like flavour.

  • It over powers on masks other herbs if thyme is used liberally

  • It helps in diagestion of fat -a must for a mutton and and pork.

  • Thyme tea -excellent for cough and cold.

  • Helps to diagest all foods.

  • Induce appetite.

  • `Thymol ` has antiseptic properties.

  • Effective in Mucous membranes in lungs and stomach.

  • Used in medical guage because of garmendal property.

  • Oil of thyme - used in ointments, bath, toothpaste and mouth washes.
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