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.
Culinary Notes :
- 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.
Oregano contains thymol and carvacrol that give it anti-bacterial effects. It functions as 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.
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Other names or spelling: Rigani, Wild Marjoram, Origanum vulgare, Origanum vulgare