thyme

spice or herb / spice-thyme

タイム / Thymus spp.

On this page (3 sections)

Short definition

A spice made from the leaves of thyme species. Although thymol acts on TRPV3, the intensity of bitterness in cooking will be verified separately.

A reader-facing overview for this entry is in preparation. What has been checked, and its sources, can be followed from the claim cards below.

Structured claims — open a section to read each claim's confidence, evidence and limits

Mechanism and receptors (1)

thyme shows the sensory response A warmth-type chemesthetic sensation that may derive from thymolcontextual

Scope: TRPV3 expression-system testing of the principal compound

Note: Not a human sensory test using thyme as cooked food.

Context: Names thymol as the principal compound of thyme and shows TRPV3 activation.

Limitations: Not sensory data from human cooking.

Source: Oregano, thyme and clove-derived flavors and skin sensitizers activate specific TRP channels (Xu Haoxing; Delling Markus; Jun Janice C; Clapham David E, 2006) · abstract checked

Show data

spice-thyme —has_sensory_response→ "A warmth-type chemesthetic sensation that may derive from thymol"

claim: clm-thyme-thymol-sense / type: mechanism / updated: 2026-08-31

thyme is used as Spices and herbs that add bitter flavor and aroma to dishes and drinksunverified

Scope: A candidate at the level of general knowledge. Regional and naming differences have not been confirmed.

No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.

Show data

spice-thyme —is_used_as→ "Spices and herbs that add bitter flavor and aroma to dishes and drinks"

claim: clm-spice-thyme-candidate-role / type: cultural / updated: 2026-08-31