Thyme

Thyme is an aromatic herb from the Thymus vulgaris plant, a member of the mint family. It is native to the Mediterranean region and is widely cultivated for its culinary and medicinal uses. The leaves, either fresh or dried, are the part of the plant used in food.

Manufacturers add thyme primarily as a flavoring agent to enhance the taste of various food products. It is commonly found in seasoning mixes, marinades, sauces, and a wide range of savory dishes. Its distinctive earthy and slightly minty flavor makes it a popular ingredient in many cuisines.

Thyme is generally recognized as safe (GRAS) by the FDA for its use as a flavoring in food. At typical intake levels found in food, it is not associated with adverse health effects for most people. Both JECFA and EFSA have evaluated thyme and its extracts as flavoring agents, and for many such substances, no specific acceptable daily intake (ADI) has been deemed necessary due to their low toxicity and use levels. There are no notable controversies regarding its safety as a food ingredient.