Witnessed by: Unani
Persian thyme (Zataria multiflora), of the Lamiaceae family. Small woody aromatic shrublet of stony hillsides; native range: dry uplands of Iran, Afghanistan and Pakistan. Globally recognized as avishan-e-shirazi in Persian, and za'atar in Arabic. The part used is leaf and flowering top. Grey-green thyme-scented leaves, sharply pungent and warming, camphoraceous.
In this cross-tradition database, we analyze how this substance operates across world medicine systems — tracking its traditional tastes, temperatures, tissue affinities, post-digestive effects, and planetary correspondences across Ayurveda, Unani, and Western herbalism.
PERSIAN THYME
IDENTITY
Name
- Common
- Persian thyme
- Scientific name
- Zataria multiflora Boiss.
- Family
- Lamiaceae
Form
- Part used
- leaf and flowering top
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- Unani
- pungent, aromatic, slightly bitter
Temperature
- Unani
- hot & dry (2nd–3rd degree)
Affinity
where in the body it travels
Organs / channels
- Unani
- stomach · intestines · lungs (muqawwi-e-meda)
PRACTICE
Virtue
Actions
- Unani
- kaasir-e-riyah (carminative), haazim (digestive), mohallil (resolvent), mudirr (diuretic/emmenagogue), muqawwi-e-meda; antiseptic
Cautions
- Contraindications
- hot/bilious temperaments and high pitta-type heat; pregnancy (emmenagogue) in quantity
- Toxicity
- essential oil is potent — use dilute
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