Summary

Turkish oregano is renowned for its bold and slightly bitter flavor, with a peppery bite and a hint of mint that makes it indispensable in kitchens worldwide. It's particularly famous for its application in tomato-based sauces, a classic ingredient in both Greek and Italian cuisines. This herb shines in a myriad of uses, from enhancing the flavors of bean dishes and vegetable sautés to marinating meat, poultry, and fish. Its robust flavor profile allows it to stand alone or blend harmoniously with other Mediterranean herbs, making it a true pantry staple.

History

Turkish oregano, or *Origanum vulgare*, is a staple in the spice racks of culinary aficionados around the world, particularly cherished for its robust presence in Mediterranean cuisine. As Turkish oregano made its way across Europe, it adapted subtly in flavor and usage, reflecting the local tastes and culinary traditions of each region. In Italy, it became synonymous with pizza and pasta sauces, while in Turkey, it continued to flavor robust meat dishes and stews. The versatility of Turkish oregano is a testament to its ability to blend with a variety of herbs and spices, from basil and sage to marjoram and rosemary.

Why We Love It

Turkish oregano is our go-to herb for adding depth to sauces and brightness to grilled vegetables. When sprinkled over a pizza or stirred into a simmering pot of marinara, it imparts a flavor that's both earthy and exhilarating. Its versatility makes it a hero in our spice cabinet.

The More You Know

While fresh Turkish oregano can be used, dried leaves are often preferred for their concentrated flavor, making them ideal for seasoning during cooking.