What can I substitute for Thyme?
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this short article, we will discuss “what can I substitute for thyme”. Thyme is a herb that adds flavour to food but also it has medicinal and dietary uses. If you are not having thyme for use, then no need to be worried because there are various substitutes mentioned that you could use.
What can I substitute for Thyme?
As thyme is a herb so the substitutes for thyme are also related to refreshing herbs like oregano, marjoram, and rosemary.
Thyme is such a herb that adds warm flavour to the meal we cook, also, it is beneficial for health. If you are going to cook something and you need thyme but unfortunately you don’t have thyme near you, then you must be looking for substitutes for thyme.
So, here are the substitutes that you can use:
- Oregano
- Marjoram
- Parsley
- Rosemary
- Basil
- Savoury
Legal regulations of the European Union do not include any microbiological standards referring to dried spices and herbs. In a study, most of the analyzed spices and herbs were characterized by good microbiological quality, which was indicated by the fact that in 60.0% of the tested samples that total count of aerobic mesophiles did not exceed 104 CFU/g, and that the unacceptable contamination level of 106 CFU/g was not exceeded in any of the samples (1).
Oregano:
If you are looking for a substitute that could give earthy, minty, savoury flavour just like thyme then this is the best substitute for it. You can either use fresh or dried oregano. The use of oregano gives a spicy and unique flavour to the food.
The compound linalool, A-terpineol and carvacrol and the essential oils of oregano. It also contains rosmarinic acid. Like other herbs and spices, it contains phenolic compounds such as flavonoids which may help to protect against cardiovascular disease and intestinal cancer (2,3).
Quantity to use:
- If you are replacing fresh oregano as a substitute for fresh thyme, then you should use it in equal amounts as thyme.
- If you are replacing dried oregano with dried thyme, use it in an equal ratio of 1:1.
- If you are replacing fresh oregano with dried thyme, then you should use double the amount of oregano
- If you are replacing dried oregano with fresh thyme, then you should use half the amount of dried oregano.
Marjoram:
Marjoram is also used as a substitute for thyme. It can be used either dried or fresh. It gives a woody, minty flavour to your food just like oregano. Marjoram is used not only for flavour in our foods but also has medicinal properties, and is beneficial for health.
Marjoram contains compounds with a preserving action. Sweet marjoram is characterized by a strong spicy and pleasant odor. The flavor is fragrant, spicy, slightly sharp, bitterish and camphoraceous. The essential oil of marjoram contains monoterpenes, sesquiterpenes, monoterpene alcohols, among others. For many years both marjoram and oregano were known as Origanum majorana L. Today marjoram is identified as Majorana hortensis as a member of the mint family. It has often been mistaken for oregano in botanical description (2,3).
Derivatives of marjoram show anti-inflammatory, antimicrobial, and antioxidant features (3). But using too much marjoram could cause problems. If you are applying fresh marjoram to your skin, it could cause an eye or skin allergy. According to studies, all essential oils may contain naturally occurring contact sensitisers. In fact, some evidence suggests that they are potential skin allergens or sensitizing agents (4).
Quantity to use:
- If you are replacing fresh marjoram as a substitute for fresh thyme, then you should use it in equal amounts as thyme.
- If you are replacing dried marjoram with dried thyme, use it in equal ratio 1:1.
- If you are replacing fresh marjoram with dried thyme, then you should use double the amount of marjoram
- If you are replacing dried marjoram with fresh thyme, then you should use half the amount of dried marjoram.
Parsley:
Parsley herb is also used as a substitute for thyme. It is a bright green that adds a unique colour to the dish. It adds flavour to the food when mixed with marjoram. Using parsley is beneficial because it contains a lot of nutrients. Parsley is rich in antioxidants also. There are plain-leaved and curly-leaved varieties of parsley. They are both suitable to be added fresh to soups, sauces, fish dishes and potato dishes (2).
Using parsley as a substitute in your dish could cause so many health benefits, it supports bone health also. The herb is a brilliant supply of vitamin-K and folates. . Vitamin K has been found to have the potential function in bone health by means of promoting osteoblastic activity in the bones (5).
Rosemary:
When you don’t have thyme on hand then you can use rosemary as a substitute. It is more like a woody herb because when it gets mature it turns into some sort of wood.
Its flavour is quite strong so if you are thinking of using it as a substitute for thyme then use it in less quantity.
Chemical analysis of different kinds of rosemary extracts composition reveals that the most potent active components are triterpenes, phenolic diterpenes and phenolic acids including rosmarinic acid, carnosic acid, rosmanol, carnosol, ursolic acid and betulinic acid. According to the documents, rosmarinic acid and carnosic acid possess the most medicinal effects among the mentioned phenolic compounds i.e. anti-inflammatory and antioxidants (6).
Rosemary contains ingredients that help improve the immune system of our body. It is not only rich in nutrients and beneficial for health but also it helps in boosting our mind and improves mental health. As rosemary also has properties that relieve pain, you could use it to massage your body or the part where you are having pain.
Basil:
Basil belongs to the same family from which thyme belongs. So, basil can also be used as a substitute for thyme. It adds flavour and spice to the food. Basil (Ocimum basilicum) is a plant from the family of Lamiaceae, from which most leaves are used in fresh and dried forms. The flavor coumpounds of basil are methylchavicol, linalool and methyl eugenol (2,3).
Basil is helpful for health because it helps indigestion. It helps in fighting depression. It protects our body from various infections (8).
Quantity to use:
- Replace half amount of fresh basil with fresh thyme
- Replace the same amount of fresh basil with dried thyme
- Replace the same amount of dried basil with fresh thyme
- Replace twice the amount of dried basil with dried thyme
Savoury:
Savoury can be used as a substitute for thyme because it gives a unique flavour i-e pepper flavour to your dish. It is a herb that belongs to the mint family. Summer savoury is also used in treating cough, sore throat, and intestinal disorders. It is recognized that phytochemicals mainly as the essential oils, rosmarinic acid and apigenin derived from aerial parts of the plant, have been used as folk medicinal treatments for various ailments including cold, cramps, muscle pain, stomachache, intestinal disorders, diarrhea, cholera, and other infectious diseases (7).
Quantity to use:
- Replace fresh savoury in equal amounts with fresh thyme (1:1)
- Replace dried savoury in equal amounts with dried thyme (1:1)
- Replace the double amount of fresh savoury with dried thyme (2:1)
- Replace half the amount of dried savoury with fresh thyme.
Other FAQs about Herbs that you may be interested in.
What can I substitute for herbes de Provence?
Conclusion
In this article, various substitutes for thyme are mentioned along with the required quantity to replace them with thyme.
References
- Garbowska, M., A. Berthold-Pluta, and L. Stasiak-Różańska. Microbiological quality of selected spices and herbs including the presence of Cronobacter spp. Food Microbiol, 2015, 49, 1-5.
- Catsberg, C. M. E., and G. J. M. Dommelen. Herbs and spices. Food Handbook. Springer, Dordrecht, 1990. 290-301.
- Peter, Kuruppacharil V., ed. Handbook of herbs and spices: volume 3. Woodhead publishing, 2006.
- Whiley, Harriet, et al. Antifungal properties of essential oils for improvement of indoor air quality: A review. Rev environ health, 2018, 33, 63-76.
- Ajmera, Puneeta, Sumati Kalani, and Luxita Sharma. Parsley-benefits & side effects on health. Int. J. Physiol. Nutr. Phys. Educ, 2019, 4, 1236-1242.
- Rahbardar, Mahboobeh Ghasemzadeh, and Hossein Hosseinzadeh. Therapeutic effects of rosemary (Rosmarinus officinalis L.) and its active constituents on nervous system disorders. Iran J Basic Med Sci, 2020, 23, 1100.
- Zou, Qingya. Characterization of anti-inflammatory, anti-Streptococcus pyogenes and anti-biofilm activities of summer savory phytochemicals. Diss. 2015.
- Maheshwari, Raaz, et al. Usage of holy basil for various aspects. Bull. Environ. Pharmacol. Life Sci., 2012, 1, 67-69.
