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Thyme is a genus of perennial aromatic plants of the Lamiaceae family.  Thyme is a relative of the genus Origanum, both of which are predominantly native to the Mediterranean region. Thyme has culinary, medicinal and ornamental uses, and the species that is mostly cultivated and used for culinary purposes is Thymus vulgaris. Thanks to its distinctive taste, thyme has remained a culinary staple  thyme also boasts a slew of helpful medicinal qualities. fresh thyme is rich in water, energy, fiber, sugar (a very low profile), and protein. It is also a good source of iron, calcium, phosphorus, magnesium, potassium, and sodium. It holds some important vitamins such as vitamin C, niacin, folate, vitamin A, beta carotene, vitamin K, and low quantities of thiamin, riboflavin, and vitamin B-6 too. The most active ingredient in thyme is thymol. This organic compound has a wide range of effects on the body, including its ability to prevent fungal and viral infections and thus reduce stress on the immune system. Italy, France, Spain, India, China and Iran are the producers of thyme

Nutritional Information
Serving Size 10 g
Calories 10
Total Fat 10
Saturated Fat 5
Cholesterol 5
Sodium 5
Scientific name

Thymus vulgaris

Ayurvedic name

Ajavayan, Banajwain

Chinese name

Bai li xiang

Plant type


Harvested parts


Main producer


Main use

Flavoring, Disinfectant, Perfume


Earthy, A little bit sweet, Slightly minty

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