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EveryMasala

Thymol

A sharp, herbal phenol in thyme, ajwain and oregano, giving them a medicinal, tingling scent.

Crystals: salt and spice resins, formed in cubes and facets. Salt is the first seasoning of all.

Also: thyme phenol, ajwain compound, 2-isopropyl-5-methylphenol

Thymol is a phenolic compound found in thyme, oregano, bergamot and especially ajwain seed, where it can make up half the essential oil. It smells strongly of thyme, with a medicinal edge, and gives a hot, tingling feel on the tongue. It is the reason ajwain tastes more pungent than the leaf herbs it resembles. In kitchens it appears as a flavour; in industry thymol is used in mouthwashes and disinfectants, and beekeepers use it to manage mites. Its antiseptic character explains why ajwain pairs with beans and fried foods in traditions of home cooking, as a seasoning and a customary digestive.

See also

AjwainEssential oilPungencyVolatile oils

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