Oregano Ground – 20g

$3.45

Add to Wishlist
Add to Wishlist

40 In stock

40 in stock

Qty
Add to Wishlist
Add to Wishlist
Weight
20G

Product description

Oregano, one of the most popular herbs worldwide, is a member of the mint family and often called wild marjoram. It is a small herb with dark-green leaf and is known by its bold, warm, balsamic herb flavour, with a slightly bitter taste. The ground version is often used for convenience. Its strong flavour marries well with tomato and basil making it a vital ingredient for authentic Italian and Greek cooking. It is also perfect addition to garlic for Mediterranean, Philippine and Mexican cuisine.

SKU: B00781 Categories: , , , , , , , , , , Tags: , , , ,

No products in the cart.

Flavour Notes:

One of the world’s most popular, well-known herbs, Oregano is grown throughout the Mediterranean and has a sweet, yet slightly bitter, savoury, herby flavour that adds warmth and fragrance to many savoury dishes.

Culinary Notes:

A staple in Mediterranean cuisine, oregano is used widely in dishes like pasta, soups, stews, slow-cooks and dressings. In Italian and Greek cuisines, they believe dried oregano holds a greater flavour and aroma than their fresh counterpart.

Health Benefits:

Oregano contains thymol and carvacrol that give it anti-bacterial effects. It functions as a potent antioxidant and a good source of fibre. Also, it is a good source of vitamin K, manganese, iron, calcium and other important minerals for health.

Ingredients:

100% Dried Ground Oregano

country of origin:

Greece

other names or spelling:

Rigani, Wild Marjoram, Origanum vulgare, Origanum vulgare

How to use

  • Oregano Ground is good addition to many tomato-based dishes, as pasta sauces and pizza toppings. It is used in a variety of international cuisines
  • In Turkish cuisine, it is used for flavouring meat, especially for mutton and lamb. It can be used with paprika and pepper for barbecue and kebab
  • It is added to the olive oil sauce that accompanies fish or meat barbecues and casseroles
  • Marinate chicken with a dressing of olive oil, lemon juice, salt and oregano.
  • It can be added to sautéed mushrooms and onions
  • Sprinkle some oregano onto homemade garlic bread
  • use 1tsp in place of 1 handful of fresh oregano

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

Other Spices you may like

  • Add to Wishlist
    Add to Wishlist

    Allspice Berries Ground – 35g
    $3.45
    .Done
  • Add to Wishlist
    Add to Wishlist

    Asafoetida Powder (Hing)- 30g
    $3.45
    .Done
  • Add to Wishlist
    Add to Wishlist

    Carolina Reaper Chilli Powder- 7g
    Original price was: $5.99.Current price is: $4.19.
    .Done
  • Add to Wishlist
    Add to Wishlist

    Bay Leaves – Australian Grown – 6g
    Original price was: $4.99.Current price is: $3.49.
    .Done

Featured in

Join the Spice People to Get Started on Your Culinary Spice Journey!

Be the first to hear about our exclusive promotions, new product releases, recipes and more.

Shop

Customer Service

Contact

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

Shop

Customer Service

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.