- Dried oregano is perhaps the most widely used if all dried herbs in the UK mainly due to our appetite for Italian food.
- Oregano offers that traditional and typical flavour that we all know and love in pizza & pasta.
- Along with basil, oregano is slightly softer in flavour (when compared to thyme & rosemary) so it can be used quite liberally and is a good ingredient to experiment with.
- Due to its more slightly more subtle flavour oregano works best when used later in the cooking process. Try sprinkling over pizza before serving or stir into pasta sauce 5 minutes before removing from the heat.
- Oregano can also be used earlier in the cooking process just its flavour will become a little lost as other more overpowering flavours dominate.
- Unlike most other culinary herbs, dried oregano is perhaps more widely used than fresh oregano.
- Try adding to oil & balsamic vinegar for a simple salad dressing or sprinkle on eggs before serving.
- Herb flavour profile
Oregano is a savoury herb with piney, peppery smell & warming herb flavour with a touch of bitterness. Like other common culinary herbs it is also part of the Lamiaceae *(mint) family. It is a close relative of marjoram and due to its popularity, many species of oregano have been developed over time.
- Flavour Pairings
As with thyme we use oregano in our Za'atar mix along with marjoram to give a complementary flavour profile. The sourness of sumac or citrus juice & peel also compliment oregano. Our Piri Piri seasoning includes both lemon peel & oregano to combine these flavours. Being such an important ingredient in Italian cuisine, oregano also pairs well with basil & garlic.