Oregano

Oregano is a flowering plant in the mint family, known in Latin as Origanum vulgare, and its name translates as 'brightness of the mountain'. Dried, the leaf smells warm, peppery and slightly bitter, with a resinous edge that is sharper and drier than fresh marjoram.

Native to the Mediterranean and Western Asia, it has been naturalized in Mexico as well as parts of the United States. There are over 40 types of oregano; Origanum vulgare is the culinary variety most commonly used in Mediterranean and Italian cooking.

How to use it

Oregano is a staple of most cooking. It turns up in pizza sauce and pasta sauce, is often combined with olive oil or other oils, and is used in Italian vinaigrettes and in marinades. A teaspoon is enough for a tin of tomatoes. The technique tip: crumble the dried leaf between your palms as it goes into the pan. The friction and warmth break the leaf open and release the oils, which is why a pinch rubbed this way tastes stronger than a spoonful dropped in whole. Add it early to sauces and late to dressings.

Details

Also known as

origanum vulgare, توابل