Oregano

• 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. 

• Baked feta with chilli & oregano
• Burned aubergine veggie chilli

• 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.