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No. 28 - Mexican Oregano

Quick Overview

Mexican Oregano is similar to the more common Mediterranean oregano and marjoram, but with a more robust, pungent flavor.

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Details

Herbaceous, woodsy, slightly citrus oregano flavor. Light to dark green, brown undertones. Small, irregular flakes.

Additional Information

Common Uses Add to soups, broths and stews for authentic southwestern flavor. Add to posole. Use in seasoning blend for sausage making.
History

Oregano’s popularity in the U.S. began when soldiers returning from World War II brought back with them a taste for the "pizza herb", which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried, or grilled vegetables, meat, and fish. Oregano combines well with spicy foods popular in southern Italy. It is less commonly used in the north of the country, as marjoram generally is preferred.

The herb is widely used in cuisines of the Mediterranean , the Philippines, and Latin America.

In Turkish cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants,[clarification needed] it can be usually found as a condiment, together with paprika, salt, and pepper.

The dried and ground leaves are most often used in Greece to add flavor to Greek salad, and is usually added to the lemon-olive oil sauce that accompanies fish or meat grills and casseroles.

Region(s) No
Ingredients Oregano
Product of:
Organic No