zygis may contain more than 50% thymol and carvacrol, with up to 30% monoterpene hydrocarbons and less than 10% monoterpene alcohols and esters. vulgaris may contain up to 30% monoterpene hydrocarbons and more than 50% 1,8-cineole, camphor and monoterpene alcohols, whereas thymol and carvacrol are present at levels lower than 5%. The characteristic constituents of the oil are thymol and carvacrol other more variable components are 1,8-cineole, citral, camphor, carvone, monoterpene alcohols and their acetates and sesquiterpene alcohols. The taste is sharp, biting, warm and spicy. Thyme essential oil is a pale, yellowish-red liquid with a rich, sweet, aromatic, herbaceous odour, yielding a sweet, phenolic, somewhat medicinal perception upon drying out. Upon distillation, thyme usually yields (1-)2-2.5(-3)% essential oil. Per 100 g edible portion ground dried thyme contains: water 7-8 g, protein 7-9 g, fat 5-7 g, carbohydrates 44-45 g, fibre 19-24 g, ash 12-13 g (Ca 1.9 g, P 0.2 g, Fe 0.1 g, Mg 0.2 g, Na 55 mg, K 0.8 g, Zn 6 mg), vitamin A 3800 IU, thiamine 0.5 mg, riboflavin 0.4 mg, niacin 4.9 mg, phytosterols 0.2 g, saturated fatty acids total 2.7 g, mono-unsaturated 0.5 g and poly-unsaturated 1.2 g. The essential oil is a strong germicide, used as disinfectant and an antiseptic gargle and mouthwash but also as fungicide and insecticide. The smoke of burning thyme is supposed to repel insects. In Indonesia the fluid extract and syrup from the shoot are used traditionally as a cough medicine. Thyme tea (1 teaspoon fresh leaves steeped in 1 cup boiling water) is believed to cure headache and tumours of the digestive tract, whereas thyme juice with vinegar is said to cure tumours and cancers. Thyme has a long history in traditional medicine and has been reportedly used in bronchitis, catarrh-colic, diabetes, fever, sore throat, spleen disorders, uterine disorders and warts, and is considered antispasmodic, carminative and tonic. The maximum permitted level of thyme oil in food products is about 0.003%. In the United States the regulatory status "generally recognized as safe” has been accorded to thyme (GRAS 3063) and thyme oil (GRAS 3064). The essential oil is used to scent perfumes and soap but also to flavour food. Thyme is used to flavour numerous kinds of food, such as butter, cheese, fish, meat, olives, onions, pickles, sauces, soups, stews, stuffings and vinegar. Thyme honey is well known for its fine flavour and sweetness. Since ancient times the leaves and flowering tops of thyme have been used fresh and dried as a condiment and culinary herb, and the entire plant (excluding the roots) for the distillation of essential oil.
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