Thyme (/taɪm/) is the herb (dried aerial parts) of some members of the genus Thymus of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus Origanum, with both plants being mostly indigenous to the Mediterranean region. Thymes have culinary, medicinal, and ornamental uses, and the species most commonly cultivated and used for culinary purposes is Thymus vulgaris. – Wikipedia
Red Thyme Oil is water-and-steam distilled from the partially dried herb of the wild growing Thymus Vulgaris, Thymus Zygis. [The red oil is the only true distillate, while] White Thyme Oil , when correctly produced and genuine, is a pale yellow liquid similar in odor to the above-described red thyme, yet somewhat sweeter, less terpeney or sharp. It is also less herbaceous. Truly, it should be a redistilled red thyme oil. But frequently the commercial white thyme oil is merely a “compound” of pine oil fractions, terpineol fractions, rosemary fractions, eucalyptus fractions, red thyme oil fractions, para-cymene, pinene, limonene, caryophyllene, origanum oil fractions, etc. The Thymol content icommercial lots of so-called white thyme oil varies from about 20%
Arctander, Steffen . Perfume and Flavor Materials of Natural Origin (p. 712).